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Cherry-Orange Cream Cheese Pie

1/4 cup orange juice
1 envelope unflavored gelatin
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensde milk
1/4 cup liqueur, such as Grand Marnier or triple sec
1 (9-inch) baked pie crust
1 cup cherry pie filling
1 tablespoon finely grated orange peel
2 tablespoons sliced almonds, toasted
1/2 cup hot fudge topping

1. Place orange juice in a small saucepan. Sprinkle gelatin over juice and let stand 1 minute. Heat over low heat until dissolved; set aside. In a medium bowl, beat cream cheese until fluffy with an electric mixer on medium speed. Gradually beat in sweetened condensed milk until smooth. Stir in liqueur and gelatin mixture; blend well.
2. Refrigerate for 45 minutes or until mixture begins to thicken.
3. Meanwhile bake pie crust according to package directions. Cool.
4. Spoon thickened mixture into cooled pastry shell and refrigerate until firm, about 2 hours. Combine pie filling and orange peel. Spread evenly over cream cheese layer. Sprinkle almonds over cherries and drizzle with hot fudge topping. Chill thoroughly before serving.

Makes 8 servings.