Mango Almond Icebox Cake

• 1 cup water
• 1/2 cup sugar
• 1/4 teaspoon almond extract
• 1 package (16 ounces) frozen mango chunks, thawed
• 4 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 22 crisp ladyfinger cookies
• 1 package (5 ounces) miniature meringue cookies, coarsely crushed
• 1 cup sliced almonds

1. For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and extract until sugar is dissolved; cool completely.
2. Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture.
3. To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.

water, sugar, almond extract, mango, cream cheese, sugar, vanilla, heavy whipping cream, cookies, meringue cookies, almonds

Taken from www.tasteofhome.com/recipes/mango-almond-icebox-cake/ (may not work)