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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 15 |
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Pure heaven on a fork! Please note that chilling time is included in the cooking time. Ingredients:
2/3 cup blanched almond, finely chopped |
1 cup all-purpose flour |
1/2 cup margarine |
3/4 cup icing sugar |
2 tablespoons icing sugar |
1 (8 ounce) package cream cheese, softened |
2 cups whipping cream |
1 teaspoon vanilla extract |
2 (113 g) packages instant butterscotch pudding mix or 2 (113 g) packages vegetarian instant butterscotch pudding mix |
3 cups milk |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, with a pastry blender, combine the flour, margarine, almonds and 1/4 cup icing sugar until crumbly.
3. With the fingers, press the mixture firmly into an ungreased 9 x 13 baking dish.
4. Bake the crust 15 to 20 minutes until golden brown.
5. Cool the crust in the dish on a wire rack.
6. While the crust is cooling, beat the whipping cream and vanilla extract in a small bowl until stiff peaks form.
7. In a medium bowl (you can use the same one as you used for mixing the crust), beat the cream cheese and 1/2 cup icing sugar until light and fluffy.
8. With a rubber spatula, fold in 1 cup whipped cream into the cream cheese mixture; spread over the cooled crust.
9. Reserve the remaining whipped cream for the topping.
10. In a large bowl, with a wire whisk, prepare the pudding mixes as the label directs, but prepare both packages together and use only 3 cups milk.
11. Spread the pudding over the cream cheese layer.
12. Fold the remaining 2 tablespoons of icing sugar into the reserved whipped cream; spread over the pudding.
13. Refrigerate until firm, about 4 hours.
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