1-1/2 cups finely crushed Almondina Almonduo 2 tablespoons butter or margarine, melted 1/2 cup Trader Joe’s white chocolate baking chips, melted 1 jar (11.3) lemon curd 1 pkg (8 oz) cream cheese, softened 3/4 cup powdered sugar 1 teaspoon vanilla 2 cups whipping cream 1/4 cup seedless red raspberry jam 1 cup unsweetened whipped cream 2 whole Almondina Almonduo biscuits, broken into bite-size pieces Combine crushed Almonduo and melted butter; press in bottom and up sides of 9-inch pie pan. Bake in 350 oven for 8 minutes; set aside and cool completely. Spread melted white chocolate baking chips over bottom of cooled Almondina crust. Place lemon curd over chocolate and spread until smooth. Refrigerate. In medium bowl, beat cream cheese and sugar until light and fluffy. Beat in vanilla. In separate bowl, beat 2 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spoon cream cheese filling over lemon curd and spread giving rippled effect. Place jam in corner of small zip-loc bag, snip corner and drizzle jam by swirling over cheese mixture in decorative design. Refrigerate 1 hour before serving. Garnish edges with 1 cup whipped cream and decorate cream with broken Almonduo biscuits.
