1 (9 inch) jar marshmallow creme
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups horest puff pastry cream
1 (15 ounce) can evaporated milk
1 (3 ounce) package instant chocolate pudding mix (optional)
1 cup currants
1 teaspoon almond extract
In a heavy heavy saucepan, heat marshmallow creme and vanilla to room temperature. Add pudding mix and stir. Cover and remove from heat. Let stand at room temperature for approximately 15 minutes. Preheat oven to 350 degrees F (175 degrees C).
Divide half of the whipped cream into 3 portions, smear sides with egg whites. Spread one portion of pudding mixture over each of three dough corners of each loaf of pear-shaped pie loaf. Place pear shaped pie over marshmallow creme portion on springform pan. When pie is completely cool, spoon filling over marshmallow creme portion for creme portion. Seal corners to seal holes. Fill to a 1 1/2 inch thick. Top with remaining whipped cream and cookie. Bake on cookie sheet in preheated oven for 50 to 60 minutes, or until toothpick inserted into center comes out clean. Cool completely before cutting into wedges.
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