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Ingredients
- 1 1/4 cups graham cracker crumbs
- 2/3 cup margarine, melted
- 2 8 ounce packages of cream cheese
- 1 1/2 cups powdered sugar
- 2 tbs. milk
- 2 tsp. almond extract
- 1 cup chopped pecans
- 2 cups heavy cream
- 2 1-pound 6-ounce cans pie filling
Preparation
Step 1
Combine crumbs and margarine. Press into 15 1/2 x 10 1/2 inch jelly roll pan. Combine softened cream cheese, 1 cup sugar, milk, and 1 tsp. almond extract. Mix until well blended. Spread mixture on graham cracker crust; sprinkle with nuts. Combine cream and remaining sugar; whip until stiff. Spread whipped cream over nuts. Combine pie filling and remaining almond extract; spread over whipped cream. Chill. 24 servings.
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