Lolailo Riapitá wrote:
> I have been invited to Thanksgiving dinner, and the host has asked
> that i bring a dessert. My oven is not working properly, so i cannot
> bake. I have been searching on Google for a no-bake dessert that
> could be suitable for Thanksgiving dinner, but what i've seen has not
> impressed me.
>
> Do you have any suggestions? Other than baking, i can do anything.
>
> Thank you in advance!!!
>
> Lolailo
>
>

This should be rich enough ;-) You could make it in a ready-baked pie
crust, and toast the almonds in a skillet:

From: (Lynn Gifford)
Newsgroups: rec.food.cooking
Subject: French Silk Pie
Date: 11 Mar 2004 09:11:50 -0800
Message-ID: >
>
> It took me fifteen years to get this recipe. It was originally called
> "Pierette Pie". For years, they served it every Thursday at Charlie's
> Restaurant in Minot, North Dakota. Everybody in Minot called it
> "Thursday Pie".
>
> Charlie's Chocolate Pie
>
> 1 pie shell (unbaked)
> 1/2 cup slivered almonds
> 3 ounces unsweetened chocolate
> 1/2 cup (one stick) softened butter
> 3/4 cup white sugar
> 2 eggs (if you worry about salmonella, use egg substitute.)
> 1 package vanilla instant pudding
> 1 1/2 cups whole milk
> 1/2 teaspoon almond extract.
> 2 cups sweetened whipped cream

>
> Heat oven to 400°. With fork, prick sides and bottom of piecrust.
> Sprinkle almonds all over the bottom of the crust Bake until crust is
> golden and almonds are toasted (about ten minutes but check after
> five!). Remove from oven and allow to cool. Take about a tablespoon
> or two of nuts out of the cooled pie shell and reserve.
>
> Unwrap chocolate and place in small bowl. Microwave on MEDIUM for two
> minutes. Poke at the chocolate to see if it's melted. (It won't LOOK
> melted.) If it's NOT melted, add 30 seconds at a time until it is.
> Set aside In large mixing bowl, beat softened butter until fluffy.
> Add sugar a tablespoon or two at a time. Beating thoroughly after
> each addition. (Don't rush this! You are dissolving the sugar in the
> butter.) Beat the melted chocolate into the butter/sugar stuff. Make
> sure the chocolate is not too hot, otherwise it will melt the butter!
> Add eggs one at a time beating thoroughly in between.
>
> Spread chocolate stuff evenly into pie shell. Refrigerate. In a clean
> bowl, with wire whisk, blend pudding mix, milk and almond extract.
> Whisk until smooth and thick. Spread over chocolate mixture.
> Refrigerate for several hours. Before serving, spread pie with
> sweetened whipped cream, sprinkle with reserved almonds.
>
> Lynn from Fargo
>

Best regards,
Bob