1 (10 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese and white chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup milk
1 tablespoon butter
3 eggs
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese with whipping cream until fluffy. Mix powdered sugar and vanilla into the cream cheese mixture until blended. Fold whipped topping into the warm cream mixture. Stir in milk. Spread about 1/2 cup of cream cheese mixture into each cookie sheet. Roll the remaining 1/2 cup cream cheese mixture into a rectangle approximately 1/8 inch thick. Spoon 1/3 cup of filling on the bottom of each cookie sheet. Cut the remaining rectangle into 2 little squares, and press one square onto the center of each cookie sheet. Place 5 cookies 1 inch apart onto the prepared cookie sheets.
Bake for 1 hour in the preheated oven. Cool on cookie sheets, before transferring to wire racks to cool completely. Allow to cool completely before cutting into squares.