Ingredients
1/2 cup dark chocolate chips1/4 cup sweetened condensed milk1 graham cracker crust (10 inches)2 tablespoons plus 1/3 cup slivered almonds, divided1 cup cold 2% milk1 package (3.3 ounces) instant white chocolate pudding mix1 envelope unflavored gelatin2 cups heavy whipping cream, divided2 tablespoons sugar1/4 teaspoon almond extract1 can (14 ounces) whole-berry cranberry sauce1/4 teaspoon grated orange zest
Preparation
Place chocolate chips and milk in a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until chocolate is melted; stir until smooth. Spread into crust; sprinkle with 2 tablespoons almonds.
In a large bowl, whisk milk and pudding mix for 2 minutes; set aside. 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. Fold into pudding. Pour into crust. Refrigerate for 4 hours or until firm.
Place cranberry sauce in a food processor; cover and process until blended. Stir in orange zest. Spoon over top; sprinkle with remaining almonds. Refrigerate leftovers.
