Italian Cream Squares

1. 1

   Mix crumbs, sugar and butter until well blended.

2. 2

   Press firmly onto bottom of 1 full hotel pan (or 1 half hotel pan for trial recipe).

3. 3

   Place cream cheese in large bowl of electric mixer fitted with paddle attachment.

4. 4

   Beat on medium speed until creamy.

5. 5

   Gradually add 1 quart of the milk (or 2 cups for trial recipe), beating on low speed until well blended.

6. 6

   Add pudding mix and remaining 2 cups milk (or 1 cup milk for trial recipe); beat on medium speed until well blended.

7. 7

   Stir in half of the almonds.

8. 8

   Pour over crust; spread to cover evenly.

9. 9

   Refrigerate 2 hours or until chilled.

10. 10

    Spread whipped topping evenly over pudding mixture just before serving; sprinkle with remaining almonds.

11. 11

    Cut into 2-1/2x2-inch squares.

No nutritional information available.

No additional tips available.