1 (2 pound) package cream cheese, softened
2 cups pimento
1 cup sliced almonds
1 cup chopped pitted dates
Spread cream cheese in an 11x7 inch pan. Bake in oven until firm.
Meanwhile, arrange almonds and dates in another layer on top of cream cheese. Place on top of almonds and dates. Press together into cream cheese. Place pan over medium heat for about 30 minutes, stirring occasionally. Reduce heat to low, and cook for 4 to 5 minutes, stirring occasionally.
This was a great receipe, I would love to make it again :) I made it as is, I know I will love it even more :)
This dish was very bland. I will make it again.
I would have given this more than four stars but my almond extractor worked overtime and I had to use two whole almonds to make up the difference. I don't know why this recipe is getting so many positive reviews. Perhaps it is the baking powder? I usually use a powdered sugar/milk substitute of some kind and this looked like a recipe I could stick to for a few weeks. I put it in a foil pouch and let it sit in there for a few minutes to really firm up. I put the foil in the refrigerator for at least 2 hours, preferably overnight. The one positive review I have is that I added the powder portion of the almond extractor. I always omit the baking powder because I find that the powdered sugar is too granular for my taste and actually leads to a cake-like consistency.
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