1 (14 oz.) can sweetened condensed milk, divided
1 (1 oz.) sq. unsweetened chocolate
1/2 tsp. almond extract, divided
1 (9-inch) pastry shell, baked
1 (10 oz.) jar maraschino cherries, drained
1 (8 oz.) pkg. cream cheese, softened
1 c. cold water
1 (3/4 oz.) pkg. instant vanilla pudding mix
1 c. dairy whipping cream, whipped
1/2 c. chopped toasted almonds
grated chocolate (for top)

In a saucepan over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and mixture is thickened (about 4 to 5 minutes). Stir in 1/4 teaspoon extract. Pour into pastry shell. Set aside.

Reserve eight whole cherries. Set aside for garnish. Chop remaining cherries; set aside. Gradually beat in water and remaining extract. Mix well. Fold in whipped cream. Stir in cherries that have been chopped and almonds. Pour over the chocolate covered crust. Chill 4 hours or until set. Garnish with whole cherries and grated chocolate.