Yield: 1 Servings
|1 can||(4-ounce) slivered, blanched almonds (1 cup)|
|1 cup||All-purpose flour|
|½ cup||Margarine or butter (1 stick)|
|2 tablespoons||Confectioners' sugar|
|1 pack||(8-oz) cream cheese, softened|
|2 cups||Heavy or whipping cream|
|1 teaspoon||Vanilla extract|
|2 packs||Butterscotch-flavour sugar-free instant pudding and pie filling for 4 servings (I think I usually use regular)|
With sharp knife, finely chop ⅔ cup slivered almonds and coarsely chop remaining ⅓ cup almonds. Preheat oven to 350. In medium bowl, with fingers, mix flour, margarine or butter, finely chopped almonds and ¼ cup confectioners' sugar until crumbly. With fingers, press mixture firmly into ungreased 13x9 baking dish. Bake crust 15 to 20 minutes until golden brown. Cool crust in dish on wire rack.
While crust is cooling, in small bowl with spoon beat cream cheese and ½ cup confectioners' sugar until light and fluffy.(I usually do this with a mixer)
In small bowl, with mixer at medium speed, beat heavy or whipping cream and vanilla extract until stiff peaks form. With rubber spatula or wire whisk, fold 1 cup whipped cream into cream-cheese mixture; spread over crust.
Reserve remaining whipped cream.
In large bowl, with wire whisk, prepare pudding mixes as labels direct, but prepare both packages together and use only 3 cups milk. Spread pudding over cream-cheese layer.
Fold remaining 2 TB confectioners' sugar into reserved whipped cream; spread over pudding. Refrigerate until firm, about 4 hours.
Meanwhile, in a small sauce pan, over medium heat, cook remaining ⅓ cup coarsely chopped almonds until golden, stirring frequently; cool. (I don't usually do this) Serves 15.
Another note: sometimes I just use a regular graham cracker crust. And sprinkle a little reserved crust on top.
Posted to EAT-L Digest 22 October 96 Date: Tue, 22 Oct 1996 22:42:21 -0400 From: Lilia Prescod <lprescod@...>