Italian Amaretto Mousse Pie

Ingredients:

• 2 cups chocolate cookie crumbs, finely ground
• 3½ fl oz unsalted butter, melted
• 3 cups heavy cream
• 2 egg yolks
• 1½ cups granulated sugar
• 10 fl oz sour cream, 100% dairy
• 5 fl oz Amaretto
• 10 fl oz Italian Fudge Sauce, prepared *recipe below
• 1½ cups caramelized almonds, prepared *recipe below

Instructions:

Mix the finely ground chocolate cookie crumbs with melted butter. Spray an 8” or 9” spring-form pan with shortening. Press crumb mixture into bottom and up the sides ¾’s of an inch. Refrigerate until hard.

Whip half of the cream with half of the yolks until mixture begins to thicken. Add half of the sugar and continue whipping until stiff. Add half of the sour cream and whip until glossy. While still mixing, drizzle in half of the Amaretto. Fill the refrigerated crust with the whipped mixture. Freeze until firm.

Mix room temperature fudge until softened then stir in half of the almonds. Spread fudge over froze mousse and place back in freezer. Repeat the steps used to make the mousse for the other half of the ingredients. Place the remaining mousse mix on top of the fudge. Top with remaining almonds and freeze again until firm.

Remove from pan and slice from frozen to serve.