Directions:
MIX flour, almonds and margarine in large bowl until well blended and crumbly. Press firmly onto bottom of 13x9-inch baking pan. Bake at 350°F for 15 minutes or until lightly browned. Cool.
STIR cream cheese and powdered sugar with wooden spoon until well blended. Gently stir in 1 cup of the whipped topping. Spoon over crust.
POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Spoon over cream cheese mixture. Spread with remaining 1 cup whipped topping. Refrigerate 3 hours or until ready to serve.
KITCHEN TIPS:
Line pan with heavy-duty foil, extending ends of foil over sides of pan, before adding crust. Prepare as directed. When ready to serve, carefully remove dessert from pan using foil handles. Place on cutting board to cut into squares to serve.
If pudding layer seems too soft for layering, refrigerate dessert 15 minutes before covering with final whipped topping layer.
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