Let's whip it up
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These sweet and salty frozen almond bars are a Christmas favorite with a creamy and colorful filling sandwiched between a crumb crust.
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Line 9-inch square pan with foil, with ends of foil extending over sides. Combine first 4 ingredients. Press half the crumb mixture onto bottom of prepared pan.
Beat Neufchatel, milk, vanilla and almond extract in large bowl with mixer until blended. Gently stir in whipped topping. Add nonpareils; swirl gently with spoon.
Pour over crust; top with remaining crumb mixture. Cover with plastic wrap; press down on crumb mixture, using plastic wrap, to help form an even layer on whipped topping mixture.
Freeze 4 hours or until firm.
Use foil handles to remove dessert from pan. Let stand at room temperature about 10 min. before cutting to serve.
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