- 1 ounce unsweetened chocolate (square, melted)
- 14 ounces sweetened condensed milk (NOT evaporated milk)
- 1 cup cold water
- 3/4 teaspoon almond extract (divided)
- 2 cups whipping cream (whipped)
- 21 ounces cherry pie filling (Comstock Original Country, & Topping)
- 1 instant chocolate pudding mix (4 serving size package)
- In large mixing bowl, combine chocolate with sweetened condensed milk. Beat in water, pudding mix, and ½ tsp. almond extract. Freeze 5 minutes.
- Fold in whipped cream. Spoon equal portions into dessert dishes.
- Stir remaining ¼ tsp. almond extract into cherry pie filling; divide evenly over desserts. Garnish as desired. Store leftovers covered in refrigerator.
- Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.
- Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.
- Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.
- If there are nuts in your dessert, always try to garnish with the nut that is in the mixture. This is a way to inform your guests that are sensitive to certain foods.
- Here’s a simple and easy way to design a Duncan Hines dessert with chocolate. Take a block of room-temperature chocolate — feel free to briefly microwave it. Take a vegetable peeler and glide it across the block of chocolate towards you to form curls. You can also start on the corners and edges for chocolate shavings. When you’re finished, simply add them to your dessert for an elegant touch.
- You may substitute these fats instead of oil, but you’ll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.
- You may make this substitution, however you will notice a difference in taste. Instead, try yogurt or use half oil and half sour cream. Let your palate decide for you!
- Butter is the best fat for flavor and appearance. Soften at room temperature before you need to use it.
- To toast almonds, spread in a layer on baking sheet. Bake at 325° F, stirring often for six to eight minutes, or until fragrant and light golden brown. Cool before chopping.
- Chocolate sauce can turn grainy. You can prevent this if you melt the chocolate in a saucepan over very low heat. Or melt your mixture in a 1-cup glass measuring cup in your microwave on HIGH for 1 to 1 1/2 minutes; stir to ensure chocolate is melted.
|Calories310Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.