White Chocolate Mousse Cherry Pie

In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture begins to hold together. Press onto the bottom and up the sides of an ungreased 9" deep dish pie plate. Bake at 350 for 8 to 10 minutes or until set. Cool on a wire rack.

For filling, combine cornstarch and water in a saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely.

For mousse, in a large bowl, whisk milk and pudding mix for 2 minutes; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from heat.

In a large mixing bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture, fold into pudding. Refrigerate until slightly firm; about 30 minutes. Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate curls if desired.