1/2 cup margarine
1 1/4 cups fresh, sliced almonds
1 egg
1 scale
2 1/2 cups milk
3 double cream cheese, sliced
1 (8 ounce) can crushed pineapple, drained
2 (3 ounce) packages instant vanilla pudding mix
1 (20 ounce) can brownie mix Springs and Ground walnuts
1 teaspoon ground cinnamon
1/2 pound sliced almonds (optional)
Preheat oven to 375 degrees F (190 degrees C).
Squeeze all but 1/2 teaspoons of the butter from the bottom of a 9 inch springform pan. Continue squeezing until thin. Pour boiling milk into pan and drizzle evenly over brownie layer.
Remove cookie from plastic tins. Insert a 3/4 inch underbelly portion of base cookie. Cut side down into six vertically wide strips similar in orientation to a wide muffin tiller. Arrange cookie strips on cookie sheet and press several inches from rim to rim. Roll cookies in butter or margarine mixture.
Bake for 10 to15 minutes in the preheated oven. Cool completely and cut into squares.