'Cheat' butterscotch squares

Made from a packet mix, whipped cream and soft cheese, these butterscotch squares are unbelievably yummy!

Preparation:

1. With a sharp knife, finely chop two-thirds of slivered almonds, coarsely chop the remaining slivered almonds into two or three pieces to use as decoration.

2. Preheat the oven to 180C/350F/ gas 4.

3. In a medium bowl, with the fingers,mix flour, butter or margarine, finely chopped almonds and 30 g icing sugar, until crumbly.

4. With the fingers, press the mixture firmly into 33 x 23 cm baking dish.

5. Bake the shortbread base for 15-20 minutes until golden brown. Cool in the dish or on a wire rack.

6. While the shortbread is cooling, in a same bowl with the spoon, beat soft cheese and 60 g icing sugar until light and fluffy.

7. In a medium bowl, whip double or whipping cream until stiff peaks form.

8. With a rubber spatula, fold one-third of the cream into soft cheese and icing sugar mixture; spread over the shortbread base. Reserve the remaining whipped cream.

9. In a large bowl, with a whisk, prepare the dessert whip according to packet instructions, but prepare both packets together and use only 450 ml milk in total. Spread the dessert whip over the soft cheese layer.

10. Fold the remaining icing sugar into the reserved whipped cream. Spread it over the dessert whip and refrigerate until firm, for about 4 hours.

11. Toast the coarsely chopped almonds until golden and then cool. Cut the dessert into 15 squares, remove from the dish and sprinkle with almonds.