|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce (1 Package)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Amaretto liqueur||1⁄3 Cup (5.33 tbs)|
|Creme de cacao liqueur||2 Tablespoon (White Variety)|
|Whipping cream||1 Cup (16 tbs)|
|Oat crumbs||1⁄2 Cup (8 tbs), whirl rolled oats in blender|
|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Almond extract||1⁄2 Teaspoon|
Combine all ingredients for crust and press onto bottom and sides of a 9" (23 cm) microproof pie plate.
Cook on HIGH 3 minutes.
Dissolve gelatine in cold water in small microproof measure and cook on HIGH 1 minute to dissolve gelatine.
Place cream cheese, unwrapped, on micro-proof plate and heat 1 minute on HIGH to soften.
Place gelatine, cheese, sugar and liquers in blender container and blend at low speed to mix well.
Whip cream and fold into gelatine mixture.
Turn into prepared shell and chill until set.
Garnish with whipped cream and slivered toasted almonds.
Calories 423 Calories from Fat 259
% Daily Value*
Total Fat 29 g44.9%
Saturated Fat 17.1 g85.4%
Trans Fat 0 g
Cholesterol 92.8 mg30.9%
Sodium 112.9 mg4.7%
Total Carbohydrates 31 g10.3%
Dietary Fiber 1.5 g6.1%
Sugars 18.3 g
Protein 6 g11.7%
Vitamin A 11.9% Vitamin C
Calcium 5.5% Iron 4.6%
*Based on a 2000 Calorie diet