Aunt Pam's Lemon Delight Dessert

A simple and delicious light lemon dessert on an almond cookie crust.

Ingredients:
2 cups flour
1 1/2 sticks (3/4 cup) butter, softened
1/2 cup slivered almonds
2 1/2 cups heavy whipping cream or 12 ounce container Cool Whip
2 envelopes Dr. Oetker Whip It (optional)
1 can sweetened condensed milk
1 6 ounce can (3/4 cup) frozen lemonade concentrate, thawed and undiluted
fresh finely grated lemon zest (optional)
fresh raspberries (optional)

Method:
Preheat oven to 350*. Use wrapper from one stick of butter to lightly grease the bottom and sides of a 13x9 inch baking dish. Blend flour and butter with a fork until well mixed and crumbly. Stir in almonds.

Press into the bottom of the prepared pan. Bake until light brown, about 15 to 20 minutes. Cool.

Whip cream. (Add "Whip It", if desired.) Fold in condensed milk. Fold in juice concentrate and gently stir until well mixed. Spread evenly over cooled crust. Lightly sprinkle with freshly grated lemon peel, if desired.

Chill until well set, 2 to 4 hours. Cut into squares and garnish with raspberries, if desired.
Makes 12 to 15 servings.

Notes: Aunt Pam Henderson was delightful and so his her lemon dessert! Pam used Cool Whip, but I like to use homemade whipped cream. (When "Whip It" is added to the cream, it stays firm and doesn't get soupy.) Whip It can be purchased anywhere German foods are sold. (In the international foods section of a grocery store and at some Cost Plus World Market stores.) For a "Key Lime" dessert, substitute frozen limeade for the lemonade and use lime zest instead of the lemon peel.