My Menu Blog

1-3/4 cups all purpose flour
1 cup sugar
¼ cup baking cocoa
1 cup cold butter
1 egg, lightly beaten
1 tsp. almond extract
1 can (21 oz.) semisweet chocolate chips
1 cup chopped almonds

1. In a bowl, combine the flour sugar and cocoa. Cut in butter until crumbly.
2. Add egg and almond extract until blended; set aside 1 cup for topping.
3. Press remaining crumb mixture into a greased 13×9x2-in. baking pan.
4. Carefully top with pie filling.
5. Combine chocolate chips, almonds and resrved crumb mixture; sprinkle over pie filling.
6. Bake at 350° for 35-40 min. or until a toothpick inserted near the center comes out clean.
7. Cool; refrigerate for at least 2 hrs. before cutting.

1¼ cups graham cracker crumbs
½ cup granulated sugar, divided
1/3 cup butter, melted
1 package (3 oz.) cream cheese, softened
2 tsp. grated lemon peel
1 tsp. vanilla extract
2 cups whipped cream
1 can (21 oz.) cherry filling and topping
½ tsp. almond extract

1. 1. In medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter; mix well.
2. Press crumb mixture firmly into the bottom of a 9×9x2-in. baking pan. Chill crust while preparing the rest of the ingredients.
3. In a mixing bowl with an electric mixer, combine cream cheese, remaining ¼ cup sugar, lemon peel and vanilla.
4. Whip until fluffy. Fold in whipped cream. Pour into prepared crust.
5. Combine cherry filling and almond extract. Pour over cheese filling. Chill until ready to serve.