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Peach-Almond Ice Box Cake

(Watkins Salad Book, 1946)

1/2 Cup Butter
1 1/4 Cups Confectioner's Sugar
3 Eggs
1 Cup Mashed Fresh Peaches
1 Cup Whipped Cream
3/4 Cup Chopped Toasted Almonds
1/2 teas. Watkins Almond Extract
12 Lady Fingers
12 Macaroons, crushed

Cream butter thoroughly, gradually beat in sugar. Add beaten egg yolks, peaches and almond extract. Fold in stiffly beaten egg whites; add whipped cream and flavoring. Line a mold with lady fingers and crushed macaroons. Pour in filling and chill several hours or overnight. Unmold and serve with whipped cream. Sprinkle top with toasted chopped almonds.

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