Almond Amaretto Cream Pie
This Amaretto Almond Cream Pie preps in 15-20 minutes, and doesn't require an oven! It's minimal work, no bake, and boasts a short, unfancy ingredient list. So luxurious, lush, and downright dreamy, you would never know this Amaretto Almond Cream Pie uses a few short-cuts.
Servings 8
Ingredients
- 2 3.4 oz. boxes instant vanilla pudding mix
- 3/4 cup cold whole or 2% milk
- 14 oz. can sweetened condensed milk
- 1 tsp. vanilla extract
- 1 1/2 tsp. almond extract
- 1/2 cup Amaretto liqueur
- 12 oz. container Cool Whip or whipped topping thawed, divided, note that this is a larger container than the smaller, standard 8 oz. size
- 6 oz. prepared shortbread or graham cracker crust 9 oz. crust will also work
- 1 cup toasted slivered almonds optional garnish
- 12 - 16 maraschino cherries blotted dry, optional garnish
Instructions
- In a large bowl, whisk together instant vanilla pudding mix and milk until smooth.
- Add sweetened condensed milk, vanilla extract, almond extract, and Amaretto, whisking until smooth.
- Gently fold in 2/3 container (eyeball it) of Cool Whip, or approximately 8 oz. Only just fold it in -- do not overmix or Cool Whip will deflate.
- Spread evenly into prepared crust. It will be full, but it will all fit. Just keep piling it in, especially toward the center.
- Top the pie filling evenly with remaining Cool Whip.
- Press 12 - 16 maraschino cherries around the edges of the pie, about 1 inch apart.
- Sprinkle top of pie evenly with toasted almonds.
- Chill til firm, at least 4 hours.
- Store covered in refrigerator for up to 1 week.