4 oz Cream cheese

1/4 c Sugar

1/4 c Amaretto liqueur

1 1/2 c 35% Real Whipping Cream

3/4 c Peanut brittle, fine chopped

1 tb Lemon/orange peel, grated

Ingredient notes: Fruit liqueur or extra strong coffee may be used in place of Amaretto. Toasted almonds or coconut, finely chopped, may be substituted for peanut brittle. 1. Whip cream cheese with sugar until light. Beat in Amareto.

2. Whip cream until light. Fold into cream cheese base. Gently fold in

finely chopped peanut brittle. 3. Pipe or spoon mixture into 8 gold or silver foil large muffin cups.

Freeze 2 hours or until frozen. 4. Remove from freezer 5 minutes before serving. Sprinkle with orange or

lemon peel. Tortoni cream can be frozen for 2-4 weeks.