1large chocolate bar of your choice, I used a Baker's Baking Chocolate Bar...in the baking section.
Instructions
Cherry Pie Filling
Place cherries with 1 can of juice, sugar, and corn starch in a medium sized heavy bottomed stove top pan. Stir while heating on medium until it starts thickening.
2 cans sweet bing cherries, 1/2 cup sugar, 1/4 cup corn starch
When thick like heavy syrup, add lemon juice, extract, and butter. Turn down to low and let simmer for about 4 minutes. Should be consistency of loose jelly.
Chill in fridge for about 20 minutes or until ready to use.
Shortbread Crust
While Cherry Pie Filling is cooling. Preheat oven to 350°.
Place the flour, oats, confectioner's sugar, almonds, cardemon in a food processor and pulse for about 2 seconds...just to incorporate everything.
2 1/4 cup flour, 1 cup quick oats, 1 cup confectioner's sugar, 3/4 cup sliced almonds, 1 tsp cardamon spice
Add the cold cubed butter and pulse until everything is mixed, crumbly but holds together in your hands.
1 cup cold butter, (2 sticks) cubed
Butter or spray oil a 9"x13" glass pyrex pan.
Dump flour mixture into center of pan and spread out evenly. Mold mixture to sides and bottom until it is firm and packed.
Bake at 350° for 25-30 minutes. It is done when just turning golden brown on the bottom and edges are a little darker. Let cool until room temperature.
Note: You cook this longer than you would if you were adding a filling that needed to be cooked again in the crust.
Assembly
Cream the confectioner's sugar and cream cheese together.
1 cup confectioner's sugar, 8 oz cream cheese
Add the extract. Then add the whipping cream a little at a time until it is creamy and has an icing consistency.
1 tsp Almond Extract, 1/2 cup whipping cream
Fold in the half the cherry filling to the cream cheese whip. Fold in half the cool whip. Then repeat until all folded in. Be careful not to overmix.
1 large tub Cool Whip
Add the cherry cream cheese mixture to the cooled pie crust and gently spread across all of the crust. Break up the chocolate bar into chunks, I used a malat but you can use the back of a knife. Dot with chocolate bar chunks and crumbs.
1 large chocolate bar of your choice, I used a Baker's Baking Chocolate Bar...in the baking section.
Set it in the freezer for about 4 hours. Then let it sit for about 10 minutes on the counter before cutting.