CHOCOLATE ALMOND MACAROON PIE

Crust

17 coconut macaroon cookies, crushed 1/3 cup butter, melted

Filling

2 cups whipping cream

2 pkg. whipped topping mix 1/2 cup powdered sugar

3 tablespoons chocolate liqueur

Chocolate

1-1/4 cups milk chocolate chips

Topping

1/2 cup almonds, sliced

Yield: 8 servings

Mix crust ingredients together and press into the bottom and sides

of a 10-inch greased pie pan. Attach Beaters and mix together the filling ingredients on Speed 9 for 1 minute, then whip on Speed 11 for 3-4 minutes until stiff.

Melt the chocolate chips on very low heat stirring constantly. Cool slightly at room temperature for 5 minutes. Slowly pour into filling while stirring on Speed 1. Continue to stir on Speed 1 for 2 minutes. Pour the filling into the pie crust and sprinkle the nuts over the top, chill.

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