1 pk White baking bars; (6
-ounces)
1 cn Sweetened condensed milk;
-(14 ounces)
1/2 ts Almond extract
2 c Heavy cream; stiffly whipped
-(1
; pint)
12 Single-serving graham
-cracker tart shells
In a small saucepan, melt the baking bars over low heat with the sweetened
condensed milk; remove from the heat and stir in the almond extract. Allow
to cool to room temperature. Fold into the whipped cream then spoon into
the tart shells. Cover and chill for at least 4 hours, or until firm.
NOTE: Top with fresh raspberries, sliced strawberries, mini chocolate
chips, crushed candies, or any favorite topping. And, if you prefer, use a
thawed 8-ounce container of frozen whipped topping in place of the whipped
cream.
Yields
1 servings