1st mixture
- 1/2 cup [125 mL] melted butter
- 1/4 cup [60 mL] sugar
- 1/2 cup [125 mL] chopped almonds
- 1/3 cup [80 mL] cocoa
- 1 teaspoon ]5 mL] almond extract
- 2 cups [500 mL] Graham cracker crumbs
- 1 cup [250 mL] coconut
- 1 beaten egg
- 2 tablespoons [30 mL] milk
2nd mixture
- 1 [3 1/2-ounces / 102-g] pack instant vanilla pudding
- 1/2 tablespoon [7.5 mL] almond extract
- 1/4 cup [60 mL] melted butter
- 3 cups [750 mL] icing sugar
- 1/3 cup [80 mL] drained Maraschino cherries [reserving 1 1/2 tablespoons - 22.5 mL juice]
- 1 1/2 tablespoons [22.5 mL] cherry juice
- Few drops red food coloring
3nd mixture
- 3 squares [1-ounce / 28-g each] unsweetened chocolate
- 3 tablespoons [45 mL] butter
|
- Mix together all the ingredients of the first mixture.
- Press into a greased 9-inch [23-cm] mold.
- Mix together all the ingredients of the second mixture; pour over the first mixture.
- Melt together unsweetened chocolate and butter of the third mixture.
- Evenly spread over the second mixture.
- Refrigerate before cutting.
|
