Directions (continued)

• Cool on a wire rack.
• For filling, combine cornstarch and water in a small saucepan until
• smooth. Stir in pie filling. Bring to a boil; cook and stir for 1
• minute or until slightly thickened. Remove from the heat; stir in
• extract. Cool completely.
• For mousse, 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
• gelatin mixture. In a large bowl, whisk milk and pudding mix for 2
• minutes (mixture will be thick). Fold whipped cream mixture into
• pudding. Refrigerate until slightly firm, about 30 minutes.
• Spread cooled filling into crust; top with mousse. Refrigerate for 2
• hours or until firm. Garnish with chocolate syrup and curls if
• desired. Yield: 8-10 servings.