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-AVTA21A KIM CLEGG
------------------------------ALMOND JOY CRUST------------------------------
20 ALMOND JOY candy bar
Miniatures; or
10 ALMOND JOY Snack Size
3/4 c Graham cracker crumbs
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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
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