4 (8 ounce) packages cream cheese, softened
1 (14 ounce) can fruit juice
4 eggs, beaten
1/2 cup sliced pecans
1 cup milk
1 (14 ounce) can vanilla flavored fruit punch
1 cup heavy whipping cream
In a medium saucepan, mix cream cheese, fruit juice, eggs, pecans and milk. Bring mixture to a boil over medium heat. Boil cream cheese mixture for 4 minutes.
Return mixture to a medium saucepan, and stir in vanilla fruit punch and cream cheese mixture. Stirring constantly, bring mixture to a boil. Boil mixture for 2 minutes. Pour into custard cup, leaving 1/2 cup of milk in the bottom. Repeat with remaining ingredients.
Brush waxed paper on top of crust so that it catches melted margarine and juices. Top with whipped cream and almonds. Chill before serving.