Brownie Bottom Almond Tart

Name: Brownie Bottom Almond Tart
Prep time: 20 min
Cook time: 3 min
Total time: 3 min
Ingredients: 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 sliced almonds, toasted

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Prep Time: 20 minutes

Cook Time: 3 hours, 5 minutes

Total: 3 hours, 25 minutes

Servings: 12

Author : My Food and Family

almond extract bakers white chocolate baking chocolate

Ingredients

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1 pkg. (15.9 oz.) brownie mix (8-inch pan size)2 oz. BAKER'S White Chocolate6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened1 Tbsp. sugar1/2 tsp. almond extract1 tub (8 oz.) thawed COOL WHIP Whipped Topping1/4 cup sliced almonds, toasted

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Instructions

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Step 1

Heat oven to 350ºF.

Step 2

Spray 9-inch tart pan with removable bottom with cooking spray. Prepare brownie batter as directed on package. Spread onto bottom of prepared pan.

Step 3

Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) 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. Cool completely in pan.

Step 4

Melt white chocolate as directed on package. Beat cream cheese, sugar and extract in large bowl with mixer until blended. Stir in melted chocolate. Gently whisk in 2 cups COOL WHIP; spread over brownie. Refrigerate 2 hours.

Step 5

Spread remaining COOL WHIP over tart; sprinkle with nuts.