Amaretto Cream Recipe

• 1 pkt Vanilla Pudding Mix (3 1/2 ounce.) (I used Fat Free)
• 1 pkt cream cheese (8 ounce.) (I used Fat Free)
• 1 1/2 c. Skim Lowfat milk
• 1/4 c. Amaretto
• 1 pkt Cold Whip (8 ounce.) (I used Fat Free)

1. Soften the cream cheese in the microwave (it varies by wattage - but Philadelphia gives approximations on the package).
2. Blend the pudding mix and skim lowfat milk.
3. Add in the cream cheese and amaretto and blend again.
4. Mix in the Cold Whip and refrigeratefor a couple of hrs to allow the flavors to blend.
5. Serving Suggestions:Serve in individual ramekins or possibly parfait glasses with meringue cookies
6. (Just Whites Powdered Egg Whites work great - no egg separating mess)
7. or possibly amaretti (puffy, airy, little Italian cookies).
8. I have not seen any authentic recipes for the amaretti - I usually get them at an Italian Market.
9. I had heard which it has something to do with the fact which authenticamaretti use grnd apricot pits and there is some restriction against theiruse here in the United States.
10. Which is probably another research issue!
11. Garnish with more Cold Whip, if you like or possibly some time of sweet crumbs
12. (almond cookies, chocolate wafers, etc.)
13. Notes:I recommend using a high sided bowl if you want to avoid splatters.
14. You can also substitute almond extract (try 1 1/2 to 2 tsp.)
15. for the amaretto.

vanilla pudding mix, cream cheese, milk

Taken from cookeatshare.com/recipes/amaretto-cream-64418 (may not work)