• 1 can (14 oz.) sweetened condensed milk, divided
• 1 square (1 oz.) unsweetened chocolate
• 1/2 teaspoon almond extract, divided
• 1 pastry shell (9 inches) baked
• 1 jar (10 oz.) maraschino cherries, drained
• 1 package (8 oz.) cream cheese, softened
• 1 cup cold water
• 1 package (3.4 oz.) instant vanilla pudding mix
• 1 cup whipping cream, whipped
• 1/2 cup chopped almonds, toasted
• chocolate curls (optional)

In a saucepan over low heat, cook and stir 1/2 cup condensed milk and chocolate until the chocolate is melted and mixture is thickened, about four minutes.  Stir in 1/4 teaspoon extract.  Pour into pastry shell, set aside.  Reserve eight whole cherries for garnish.  Chop the remaining cherries, set aside.  In a mixing bowl, beat the cream cheese until light and fluffy. Gradually beat in the water and remaining milk.  Add pudding mix and remaining extract, mix well.  Fold in whipped cream, chopped cherries and almonds.  Pour over the pie.  Chill for four hours or until set.  Garnish with whole cherries and chocolate curls if desired.  Yield: 8-10 servings.