Brownie Bottom Almond Tart

• 1 pkg. (15.9 oz.) brownie mix (8-inch pan size)
• 2 oz. BAKER'S White Chocolate
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. sugar
• 1/2 tsp. almond extract
• 1 tub (8 oz.) thawed COOL WHIP Whipped Topping
• 1/4 cup PLANTERS Sliced Almonds, toasted

1. Heat oven to 350 degrees F.
2. Spray 9-inch tart pan with removable bottom with cooking spray.
3. Prepare brownie batter as directed on package.
4. Spread onto bottom of prepared pan.
5. Bake 25 min.
6. or until toothpick inserted in center comes out with fudgy crumbs.
7. (Do not overbake.)
8. Immediately press down center of brownie with bottom of measuring cup, leaving depression in center of brownie and 1/2-inch-wide rim around edge.
9. Cool completely in pan.
10. Melt white chocolate as directed on package.
11. Beat cream cheese, sugar and extract in large bowl with mixer until blended.
12. Stir in melted chocolate.
13. Gently whisk in 2 cups COOL WHIP; spread over brownie.
14. Refrigerate 2 hours.
15. Spread remaining COOL WHIP over tart; sprinkle with nuts.

brownie mix, s white chocolate, philadelphia cream cheese, sugar, almond extract

Taken from www.kraftrecipes.com/recipes/brownie-bottom-almond-tart-181548.aspx (may not work)