White Chocolate Almond Icebox Cake
Makes 8-10 servings
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 cups milk
1 (3.5-ounce) box white chocolate instant pudding
2 cups cold heavy cream
2 tablespoons sugar
1 teaspoon pure vanilla extract
½ teaspoon almond extract
½ teaspoon orange extract
3 (5-ounce) boxes almond wafer cookies (Recommended: Anna's)
Toasted sliced almonds, for garnish, optional
Beat the cream cheese and sweetened condensed milk in the bowl of an electric mixer until smooth. Pour in the milk and add the pudding mix. Beat until combined.
In another bowl, use a whisk attachment to whip the heavy cream, sugar and vanilla, almond and orange extracts until stiff peaks form. Fold the whipped cream into the pudding mixture until combined.
To assemble the cake, arrange cookies in a 9-inch by 13-inch glass baking dish, covering the bottom as much as possible, breaking some cookies to fill in the spaces. Spread a third of the pudding mixture evenly over the cookies. Place another layer of cookies on top, followed by another third of the cream. Add another layer of cookies and pudding, topping with a pudding layer. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Garnish the top of the cake with toasted almonds.