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1
Place raspberries (with liquid), sugar, and cornstarch in a medium saucepan and toss.
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2
until cornstarch is completely dissolved. Place over medium-high heat, bring to a boil, and continue boiling 1 minute to.
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3
thicken, stirring constantly. Remove from heat, stir in almond extract, and let cool.
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4
completely.
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5
Meanwhile, place whipped topping in a medium bowl, sift cocoa over whipped topping, and gently fold in until well.
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6
blended.
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7
Spoon half of raspberry mixture evenly over chocolate crust. Gently spoon ice cream.
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8
on top, being careful not to disturb raspberry mixture. Mound ice cream, then top.
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9
with whipped topping mixture, spreading evenly over all. Cover loosely with aluminum foil after placing wooden picks around top and sides to prevent wrap.
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10
from sticking to topping. Freeze until firm, at least 4 hours.
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11
Meanwhile, make chocolate hearts. Place chocolate chips into small resealable plastic bag. Place bag in a cup of hot.
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12
tap water 60 seconds or until chocolate chips have melted, squeezing bag with fingers to heat evenly. Cut a very small.
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13
piece from corner of bag. On a sheet of plastic wrap, squeeze chocolate from bag through cut corner to draw 8 (2-inch).
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14
hearts. Then fill in heart with chocolate by squeezing and moving bag back and forth,.
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15
slightly mounding chocolate. Place in freezer at least 30 minutes to firm up.
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16
To serve, place wedge of pie on dessert plate, and spoon about 2 teaspoons of reserved sauce on side. Carefully remove.
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17
chocolate hearts from plastic wrap. Place chocolate heart on slice or lean heart at an angle against wedge, with tip in sauce.
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18
Store any remaining raspberry sauce in refrigerator and ice cream pie and hearts inches.
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19
freezer.
