1/2 cup butter
2 1/2 cups whipping cream
2 eggs
3 tablespoons milk
1 cup all-purpose flour
1 cup confectioners' sugar
2 tablespoons vanilla extract
2 teaspoons almond extract
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese, eggs and milk into butter mixture until blended. Set aside.
In a medium saucepan, combine sugar, almond extract, chopped walnuts and oil. Stir over medium heat, stirring occasionally, until mixture is thickened. Return mixture to pan and cook, stirring occasionally, for 5 minutes, stirring constantly. Remove pan from heat and stir into egg mixture with whisk.
Place 1/2 cup mixture into nonstick 9-inch square pan. Cover with foil and press edges of foil tightly closed. Bake for 3 to 4 minutes, or until mixture is hot. Drizzle with remaining butter mixture and whipped cream. Pour into greased 13 X 9-inch (6 quart) square pan. Bake in preheated oven for about 20 minutes. Serve piping hot, or chill with toothpicks.