Butterscotch Squares

• 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

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, with a pastry blender, combine the flour, margarine, almonds and 1/4 cup icing sugar until crumbly.
3. With the fingers, press the mixture firmly into an ungreased 9" x 13" baking dish.
4. Bake the crust 15 to 20 minutes until golden brown.
5. Cool the crust in the dish on a wire rack.
6. While the crust is cooling, beat the whipping cream and vanilla extract in a small bowl until stiff peaks form.
7. 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.
8. With a rubber spatula, fold in 1 cup whipped cream into the cream cheese mixture; spread over the cooled crust.
9. Reserve the remaining whipped cream for the topping.
10. 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.
11. Spread the pudding over the cream cheese layer.
12. Fold the remaining 2 tablespoons of icing sugar into the reserved whipped cream; spread over the pudding.
13. Refrigerate until firm, about 4 hours.

blanched almond, flour, margarine, icing sugar, icing sugar, cream cheese, whipping cream, vanilla, vegetarian instant butterscotch, milk

Taken from www.food.com/recipe/butterscotch-squares-185596 (may not work)