2 cups heavy cream
2 (8 oz.) cans almond paste (I use Solo)
1 tbsp. vanilla
1 (8 oz.) pkg. cream cheese
1 prepared (9-inch) shortbread cookie pie crust (or graham)
1/4 cup confectioners' sugar (or less)

Beat cream to stiff peaks, adding confectioners' sugar to taste. Chill

Microwave almond paste to warm it (about 30-45 seconds). Beat almond paste with cream cheese until smooth. Beat in vanilla. Slowly beat in chilled whipped cream. You will lose the whipped cream volume. once completely blended.

Pour into prepared cookie crust and cover with plastic wrap or foil. Freeze for at least 2 hours prior to serving. Let stand for 10 minutes prior to slicing.

Submitted by: Ann Kahler