Recipe - Butterscotch Squares 2

1 cn (4ounce) slivered, blanched
almonds (1 cup)
1 cup Allpurpose flour
One half cup Margarine or butter (1
stick)
Three fourths cup Plus
2 tablespoon Confectioners' sugar
1 pack (8oz) cream cheese,
softened
2 cup Heavy or whipping cream
1 teaspoon Vanilla extract
2 pack Butterscotchflavour
sugarfree instant pudding
and pie filling for 4
servings (I think I
usually use regular)
3 cup Milk

With sharp knife, finely chop 2/3 cup slivered almonds and coarsely chop
remaining 1/3 cup almonds. Preheat oven to 350. In medium bowl, with
fingers, mix flour, margarine or butter, finely chopped almonds and One fourth 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 1/2
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 creamcheese 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 creamcheese 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 1/3 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 EATL Digest 22 October 96

Date: Tue, 22 Oct 1996 22:42:21 0400

From: Lilia Prescod lprescod@ITRC.UWATERLOO.CA