1 (9") baked pastry shell
1 (1 oz.) square unsweetened chocolate
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 tsp. almond extract
1 (8 oz.) pkg. cream cheese, softened
1 c. cold water
1 (4 serving size) pkg. vanilla instant pudding mix
1 c. whipping cream, whipped
1 (10 oz.) jar red maraschino cherries, well drained, reserving 8 with stems for garnish, chop remainder
1/2 c. chopped toasted almonds
Additional almonds & chocolate curls

In heavy saucepan over low heat, melt chocolate with 1/2 cup sweetened condensed milk until thickened. Stir in 1/4 teaspoon almond extract. Spread on bottom of prepared pastry shell.

In large mixer bowl beat cheese until fluffy. Gradually beat in remaining sweetened condensed milk, then water, pudding mix and remaining 3/4 teaspoon almond extract. Fold in whipped cream, chopped cherries and chopped almonds. Pour into prepared pastry shell. Chill 4 hours or until set. Garnish with 8 reserved cherries evenly spaced around outside of pie. Add almonds and chocolate curls to the cherries. Makes 8 servings. Refrigerate leftovers.