White Chocolate Mousse Cherry Pie

Happy Thanksgiving everyone! November has been a very busy month at our household, let me tell ya! Between birthdays and Thanksgiving, most weekends had something special planned with family and friends. I am not complaining though! It's a wonderful thing to celebrate special events with those you love. :)
One of them is my dear husband's birthday! I had been asking for a while what he wanted on his birthday... he will eat anything dessert-y that I make, but when it comes to that special treat, he had to think for a bit. Then I brought this magazine home:

And he was sold by the cover picture! White Chocolate Mousse Cherry Pie. Wow! Just the title made my mouth water (not to mention the picture itself). 
So here is the recipe for this bad boy, because I know I'll have to make it again someday. Birthday boy enjoyed it!!!

Ingredients:
CRUST:
-16 cream-filled chocolate sandwich cookies (aka Oreos)
-3/4 cup chopped macadamia nuts
-2 Tbsp butter, melted
FILLING:
-1 Tbsp cornstarch
-2 Tbsp water
-1 can (21oz) cherry pie filling
-1/2 tsp almond extract
WHITE CHOCOLATE MOUSSE:
-1 cup cold milk
-1 package (3.3oz) instant white chocolate pudding mix
-1 envelope unflavored gelatin
-3 cups heavy whipping cream, divided
-1/4 cup sugar
-1/4 tsp almond extract
GARNISH:
-chocolate curls and drizzle, optional

Directions:
CRUST: 
1. Preheat oven to 350F.  In a food processor, combine the cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until the mixture resembles coarse crumbs.
2. Press onto bottom and up the sides of ungreased 9-in deep dish pie plate. Bake at 350 for 8-10 minutes or until set. Cool completely on wire rack.
FILLING:
1. Combine the cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for one minute or until slightly thickened. Remove from the heat; stir in the extract. Cool completely.
MOUSSE:
1. In a large bowl, whisk milk and pudding mix for 2 minutes. let stand for 2 minutes or until soft-set; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for one minute. Heat over low heat; stirring until gelatin is completely dissolved. Remove from the heat.
2. In a large 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.
ASSEMBLY:
Spread cooled filling onto crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate curls and drizzle if desired.

Recipe from Taste of Home (Special Editions) - Cooking School Cookbook, Fall 2012