Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 1/2 teaspoon vanilla
• 1 tablespoon milk
• 1 cup powdered sugar
• One 12 ounce pound cake purchased or home baked
• 1/2 cup Andes Crème de Menthe chips
• 3/4 cup toasted almonds sliced
• One can (15 ounces) Chocolate Butter Cream Frosting

Directions:

1. Beat cream cheese, milk and vanilla extract until smooth.
2. Sift powdered sugar into bowl and continue to beat until smooth.
3. Stir in Andes chips.
4. Refrigerate until consistency of filling is thick and spreadable, about 1 hour.
5. Cut pound cake horizontally into three layers.
6. Spread half of the filling over bottom layer, top with middle layer, remaining filling and third layer. Spread sides and top of cake with Frosting, press almonds on sides of cake. Use any leftover Frosting to decorate top of cake. Return cake to refrigerator until ready to serve

Yield:

8-10 Servings