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Double-Chocolate Holiday Pie

Smooth and creamy, this velvety pie will be a festive change of pace on the dessert table. A hint of orange in the cranberry topping adds extra pizzazz that’s too delish to resist. —Taste of Home Test Kitchen

8 ServingsPrep: 25 min. + chilling

Ingredients

1/2 cup dark chocolate chips
1/4 cup sweetened condensed milk
1 extra-servings graham cracker crust (9 ounces)
2 tablespoons plus 1/3 cup slivered almonds, divided
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 envelope unflavored gelatin
2 cups heavy whipping cream, divided
2 tablespoons sugar
1/4 teaspoon almond extract
1 can (14 ounces) whole-berry cranberry sauce
1/4 teaspoon grated orange peel

Directions

Place chocolate chips and milk in a small microwave-safe bowl.
Microwave, uncovered, on high for 30-60 seconds or until chocolate
is melted; stir until smooth. Spread into crust; sprinkle with 2
tablespoons almonds.
In a large bowl, whisk milk and pudding mix for 2 minutes; set aside.
In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand
for 1 minute. Heat over low heat, stirring until gelatin is
completely dissolved. Remove from the heat.
In a large bowl, beat remaining cream until it begins to thicken. Add
sugar and extract; beat until soft peaks form. Gradually beat in

2 of 2

Double-Chocolate Holiday Pie (continued)

Directions (continued)

gelatin mixture. Fold into pudding. Pour into crust. Refrigerate for
4 hours or until firm.
Place cranberry sauce in a food processor; cover and process until
blended. Stir in orange peel. Spoon over top; sprinkle with
remaining almonds. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 piece equals 655 calories, 40 g fat (20 g saturated fat), 87 mg cholesterol, 413 mg sodium, 72 g carbohydrate, 2 g fiber, 7 g protein.