Anise salt
1/3 cup cocoa powder
5 egg whites
1 cup water
2 tablespoons sesame seeds
1/2 cup water
2 tablespoons milk
2 tablespoons whipping cream
1 (12 ounce) package frozen whipped topping, thawed
1 cup shaved chocolate
1 (14 ounce) can cherry pie filling
orange-peeled pineapple (optional)
Preheat oven to 350 degrees F (175 degrees C).
Place honey, almond extract, cocoa and flour in a blender or food processor along with 2 teaspoons vanilla extract and 2 cinnamon, or with an electric mixer, until well blended. Blend until smooth. Transfer mixture into pie shell blenders and chill for at least one hour before serving.
Add whipping cream, 1 cup drippings from whipped topping, orange peel and cherry pie filling. Mix thoroughly. Cut into 1-inch dashes.
Bake in the preheated oven for 25 to 30 minutes, until custard is set. Cool completely. Place in refrigerator until completely cooled. Look out for cross reflection in the glass if glass of ice is used.