Butterscotch Squares - cooking recipe

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 (113 g) packages vegetarian instant butterscotch pudding mix
3 cups milk

Preparation

Preheat the oven to 350 degrees F.
In a medium bowl, with a pastry blender, combine the flour, margarine, almonds and 1/4 cup icing sugar until crumbly.
With the fingers, press the mixture firmly into an ungreased 9\" x 13\" baking dish.
Bake the crust 15 to 20 minutes until golden brown.
Cool the crust in the dish on a wire rack.
While the crust is cooling, beat the whipping cream and vanilla extract in a small bowl until stiff peaks form.
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.
With a rubber spatula, fold in 1 cup whipped cream into the cream cheese mixture; spread over the cooled crust.
Reserve the remaining whipped cream for the topping.
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.
Spread the pudding over the cream cheese layer.
Fold the remaining 2 tablespoons of icing sugar into the reserved whipped cream; spread over the pudding.
Refrigerate until firm, about 4 hours.