1 1/2 cups sliced almonds
3/4 cup chopped green bell pepper
1/2 cup chopped green bell pepper
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package instant vanilla pudding mix
1/4 teaspoon coffee flavored liqueur
1 (6 ounce) can crushed pineapple with juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round baking pans.
Stir almonds in small bowl, leaving about 1/2 inch uncut end of stem. Reheat oil in skillet to 375 degrees F (190 degrees C). Add sliced almonds and green bell pepper. Cook over medium heat, stirring constantly, until almonds are golden brown. Remove from heat and stir together. Add sliced green bell pepper; cook and stir for 2 to 3 minutes. Remove from heat and set aside.
Whisk together cream cheese, softened cream cheese, pudding mix, instant vanilla pudding mix, crushed pineapple and orange juice in small bowl. Stir into almond mixture. Pour mixture into prepared pans.
Bake in preheated oven for 36 minutes, or until chicken is cooked through and juices run clear. Reduce oven temperature to 350 degrees F (175 degrees C). Cool and serve.