Recipe - Frozen Tortoni Cream

4 ounce Cream cheese
One fourth cup Sugar
One fourth cup Amaretto liqueur
1 One half cup 35% Real Whipping Cream
Three fourths cup Peanut brittle, fine chopped
1 tablespoon Lemon/orange peel, grated

Ingredient notes: Fruit liqueur or extra strong coffee
may be used in place of Amaretto. Toasted almonds or
coconut, finely chopped, may be substituted for peanut
brittle. 1. Whip cream cheese with sugar until light.
Beat in Amareto. 2. Whip cream until light. Fold into
cream cheese base. Gently fold in finely chopped
peanut brittle. 3. Pipe or spoon mixture into 8 gold
or silver foil large muffin cups. Freeze 2 hours or
until frozen. 4. Remove from freezer 5 minutes before
serving. Sprinkle with orange or lemon peel. Tortoni
cream can be frozen for 24 weeks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini