ALMOND JOY CHOCOLATE PIE

-AVTA21A KIM CLEGG

——————————ALMOND JOY CRUST—————————— twenty ALMOND JOY sweets club

Miniatures; or 10 ALMOND JOY Snack Size

3/4 c Graham cracker crumbs

———————————-FILLING———————————- 1/2 c Sugar

1/3 c Cornstarch

1/4 c HERSHEY’S Cocoa

1/4 ts Salt

1 1/2 c Milk

1 ts Vanilla

16 ALMOND JOY sweets club

Miniatures; or 8 ALMOND JOY Snack Size,

-cut in 1/2″ pieces -candy will cut simpler if -placed in freezer fifteen min -before slicing Sweetened churned cream; or -whipped topping, opt Prepare Almond Joy Crust. In med saucepan, stir together sugar, starch, cocoa & salt; brew in milk. Cook over med heat, stirring all the time with handle whisk, compartment brew boils; bring to boil & stir 1 min. (Mix will be really thick.) Remove from heat; brew in vanilla. Add sweets pieces; stir compartment melted. Pour in to rebuilt crust; press cosmetic hang onto surface. Refrigerate; tip with honeyed churned cream, if desired. 6 – 8 ALMOND JOY CRUST: Preheat to 325. Lightly butter 9″ cake plate. Place mixture in food processor. Process compartment brew is entirely blended. Press onto bottom & up sides of rebuilt cake plate. Bake 10 min. Cool upon rack. Cool completely. Posted upon PRODIGY, September, 1994; formatted by Elaine Radis; PRODIGY ID, BGMB90B; GEnie, E.RADIS —–