1 1/2 lb Ricotta cheese
1 1/2 c Confectioners’ sugar
3 tb Heavy cream
12 Cherries, quartered
2 oz Baker’s sweet chocolate,
2 oz Slivered almonds
1 Prepared chocolate crust
Grated baker’s sweet
1. Combine ricotta cheese, confectioners’ sugar and heavy cream in large
mixing bowl; blend well until smooth and creamy.
2. Add cherries, 2 ounces chocolate and almonds; stir to blend in.
3. Pour into prepared crust. Decorate with sprinkling of grated chocolate,
4. Cover with foil and freeze 3 hours before serving. (If pie becomes
solid, allow to soften slightly before serving.