Chilled Butterscotch Dessert

Crust:
1/2  cup  butter or margarine, chilled
1  cup  flour
1/2  cup  finely chopped almonds

Cut butter into flour, using pastry blender. Stir in nuts. Press into 9x9" pan. Bake @350 degrees for 15 minutes.
Cool completely.

Filling:
1  small  pkg  butterscotch pudding mix (not instant)
1  small  pkg  vanilla pudding mix (not instant)
3  cups  milk
8  oz  cream cheese, softened
1  cup  powdered sugar
1  cup  whipping cream, whipped, using a packaged stabilizer (or use Cool Whip)

Caramelized almonds for garnish

Prepare pudding mixes together, using 3 cups of milk. Follow the package directions. Turn into non-metal bowl. Place plastic wrap directly on top of pudding. Cool completely.

Beat cream cheese with powdered sugar until light and fluffy. Fold in half of whipped cream. 

Spread over crust.

Spoon pudding over cheese layer. Cover with remaining whipped cream. Top with caramalized almonds. Chill several hours (4 or more), or overnight. 


Caramalized Almonds:
1  Tbs  butter
1/4  cup  brown sugar
1/3  cup  sliced almonds

Melt butter in skillet. Add brown sugar. Melt together. Add almonds. Stir until lightly browned.


Prepare pudding mixes together, using 3 cups of milk. Follow the package directions. Turn into non-metal bowl. Place plastic wrap directly on top of pudding. Cool completely.

Beat cream cheese with powdered sugar until light and fluffy. Fold in half of whipped cream. Spread over crust.

Spoon pudding over cheese layer. Cover with remaining whipped cream. Top with caramalized almonds. Chill several hours (4 or more), or overnight.