-AVTA21A KIM CLEGG
——————————ALMOND JOY CRUST—————————— 20 ALMOND JOY candy bar
Miniatures; or 10 ALMOND JOY Snack Size
3/4 c Graham cracker crumbs
———————————-FILLING———————————- 1/2 c Sugar
1/3 c Cornstarch
1/4 c HERSHEY’S Cocoa
1/4 ts Salt
1 1/2 c Milk
1 ts Vanilla
16 ALMOND JOY candy bar
Miniatures; or 8 ALMOND JOY Snack Size,
-cut in 1/2″ pieces -candy will cut easier if -placed in freezer 15 min -before cutting Sweetened whipped cream; or -whipped topping, opt Prepare Almond Joy Crust. In med saucepan, stir together sugar, starch, cocoa & salt; blend in milk. Cook over med heat, stirring constantly with wire whisk, till mix boils; boil & stir 1 min. (Mix will be very thick.) Remove from heat; blend in vanilla. Add candy pieces; stir till melted. Pour into prepared crust; press plastic wrap onto surface. Refrigerate; top with sweetened whipped cream, if desired. 6 – 8 ALMOND JOY CRUST: Preheat to 325. Lightly butter 9″ pie plate. Place ingredients in food processor. Process till mix is thoroughly blended. Press onto bottom & up sides of prepared pie plate. Bake 10 min. Cool on rack. Cool completely. Posted on PRODIGY, September, 1994; formatted by Elaine Radis; PRODIGY ID, BGMB90B; GEnie, E.RADIS —–