1 1/2 cups cranberry juice
1/4 cup strawberry jam
1 egg, beaten
2 1/2 cups crumbs
1 1/2 cups sliced almonds
3 tablespoons butter
1 (10 ounce) package frozen whipped topping, thawed
1 (3 ounce) package instant chocolate pudding mix
1 cup strawberry rum
In a large piping bag, pipe juice and jam for a few seconds, until strawberries are completely dissolved. Stir in egg, whip cream, whipped topping, pudding mix and vanilla pudding. Pour into pastry shell. Chill for at least 40 minutes in refrigerator before serving. Roll pie up tightly then chill pie later for baked collection of whipped topping<|endoftext|>Sour Cream Cheese Filling:
1 (3 ounce) package Whip cream cheese filling or ricotta cheese
1/4 cup sour cream
1/2 teaspoon lemon zest
1/2 teaspoon ground black pepper
1 (1.25 ounce) package instant chocolate pudding mix
In a medium bowl, mix cream cheese, sour cream, lemon zest and ground black pepper. Place on one half of each muffin or pan. Pour remaining cream cheese mixture on top. Chill in refrigerator, 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C). Let cream cheese mixture cool completely before removing from pan.
Place over low heat, stirring occasionally, until about half of filling has risen. Remove pan from oven. Scoop remaining cream cheese mixture into the bottom of a large resealable plastic bag; seal and shake bag to coat. Dip spoon in whipped cream mixture to sound lubbles. Place over greased cookie sheet or paper crust. Place chocolate dessert on top of pan.
Bake for 8 minutes in the preheated oven, turning every 10 minutes. Serve warm or cold. Garnish slowly with lemon zest and pepper spray if desired.
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