Ingredients

How to make it

  • BEAT cream cheese and sugar with electric mixer on medium speed until well blended.
  • ADD pumpkin, brandy and spice; mix well.
  • Reserve 1/2 cup of the whipped topping; gently stir remaining whipped topping and almonds into pumpkin mixture.
  • POUR into 9-inch square baking pan.
  • Freeze 4 hours or until firm.
  • Top with reserved whipped topping.
  • .

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