CREAMY CHOCOLATE-ALMOND SPREAD FROSTY S'MORE PIE

INGREDIENTS:

1 package (8 oz.) cream cheese, softened

1 ¼ cups heavy whipping cream

1 jar (13 oz.) chocolate- almond spread (Hershey’s has a chocolate almond spread)

1 graham cracker crust or shortbread crust (9 inches)

2 ½ cups miniature marshmallows

½ cup chocolate marshmallows,  cut into miniature pieces(optional)

¼ cup chocolate chunks, (optional)

¼ cup sliced almonds, toasted* (optional)

DIRECTIONS:

In large bowl, beat cream cheese & cream until thickened.  Add Chocolate Spead; beat just until completely combined.  Spoon into crust.  Cover and refrigerate for at least 3 hours.

After it sets, top pie with the marshmallows, sliced almonds (optional) and chocolate chunks (optional); press  gently into the filling.  Broil 6 in. from heat for 1-2 min. or until marshmallows are golden brown.   Place in the freezer overnight.

Remove from Freezer, let sit about 5 to 10 minutes, then serve.

*to toast almonds, place in a single layer on a baking pan.  Bake in a preheated 375 degree F oven for 3 minutes.  Stir, then bake 1 more minute.  Remove from oven and let cool.

Ingredients

Whip and Cream

Spread added

Ready to Set

Optional Toppings

Toppings

Ready to Toast

Toasted

Frozen

Easy Almond Joy Cookies

This is not my recipe...but it is sure Great!  It is from the blog listed below.

Easy Almond Joy Cookies

from:  http://www.sixsistersstuff.com/2012/08/easy-almond-joy-cookies.html

Coconut cookie: 
2 packages sweetened coconut (7 ounces each)
1 (14 oz) can sweetened condensed milk
2 Tablespoons sour cream
1 Tablespoon heavy cream
1 1/2 teaspoons vanilla

Preheat oven to 325 degrees. Line baking sheet with parchment paper. In a large bowl, mix all ingredients together. Spoon out dough with a small ice cream scoop or spoon. Put on parchment lined cookie sheet. Bake for 17-18 minutes. Remove from oven and let cool.

Chocolate topping: 
1 package chocolate chips (we prefer milk chocolate, but can use semi-sweet)
2 teaspoons vegetable oil

In a small bowl, microwave chocolate chips and oil for about 1 minute. Stir until melted. Spoon over cookies and top with a whole almond.

CHOCOLATY & CREAMY, "ALMOND JOY" PIE

Complete Pie - Ready to Serve

Slice

A toasty coconut crust is the fabulous foundation to this creamy, chocolate, “Almond Joy” pie.  The coconut crust is followed by toasted almonds covered by rich and silky milk chocolate. If you enjoy an “Almond Joy” candy bar, then you will be thrilled with this luscious, delicious pie.  

Ingredients
For the crust:

5 tablespoons unsalted butter, softened

14 ounces (about 6 cups) sweetened shredded coconut (or 7 ounces sweetened and 7 ounces unsweetened)

For the filling

1/3 cup almonds, coarsely chopped, toasted*

1 ½  cups heavy cream

12 ounces premium semi sweet chocolate, finely chopped  (I used Scharffenberger) http://shop.scharffenberger.com/

For the garnish:

1 cup whipping cream whipped

¼ cup sliced almonds, toasted

Directions 

Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.
Press coconut and butter mixture into the bottom and up the sides of a 9 ½ inch pie plate Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more (on the last minute of baking, add the chopped toasted almonds). Cool completely.
Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 4 hours or up to 1 day.   It may also be frozen and served as a frozen dessert.

Garnish with piped whipping cream and sprinkle sliced toasted almonds on top of the whipping cream.

Makes one 9½- inch pie.

*To toast almonds, place in a single layer on a baking sheet and bake at 350 degrees for 3 minutes.  Stir, then bake an additional 1-2 minutes until they reach the desired toastiness.

Ingredients

Coconut and Butter Ball

Finely Chopped Milk Chocolate

Toasted Almonds in Toasted Coconut Crust

Whipping Cream covering chocolate

Chocolate and Whipping Cream Mixed

Ready to set in the fridge

Set and Ready to Garnish

Garnished with Whipping Cream

\Garnished with Whipping Cream and Sliced, Toasted Almonds