1. |
Cream cheese should be softened, beaten till light and fluffy with mixer. |
2. |
Add 2/3 cup of Splenda and blend in with cream cheese. |
3. |
In a separate bowl whip cream until light and fluffy, volume should double. |
4. |
Add whipped cream to cream cheese mixture, beat together until thoroughly mixed. |
5. |
For crust, chop almonds (pecans or walnuts can be used as well) until texture is finer but still with small pieces of nut. |
6. |
Add 1/4 cup of Splenda and the butter, melted. |
7. |
Spread crust in 8" x 10" pan. Crust will be thin but small amount will hold the filling fine, spread cream cheese mixture. |
8. |
Refrigerate for at least 2 hours. |