Cherry Almond Mousse Pie

1 can (14 ounces) sweetened condensed milk, divided
1 ounce unsweetened chocolate
1/2 teaspoon almond extract, divided
1 frozen pie shell (9 inches), baked
1 jar (10 ounces) maraschino cherries, drained
1 package (8 ounces) cream cheese, softened
1 cup cold water
1 package (3.4 ounces) instant vanilla pudding mix
1 cup heavy whipping cream, whipped
1/2 cup chopped toasted almonds
Chopped chocolate, optional

In a small saucepan over low heat, cook and stir 1/2 cup milk and the chocolate until chocolate is melted and mixture is thickened, about 4 minutes. Stir in 1/4 teaspoon extract. Pour into pie shell; set aside.

Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in water and remaining milk.

Beat in pudding mix and remaining extract. Fold in whipped cream. Stir in chopped cherries and almonds. Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and, if desired, chopped chocolate. Makes 10 servings.