1 refrigerated pie crust

1/4 cup unsalted butter, butter, or margarine, softened

2 tsp flour

1 (8 oz) pkg almond paste, cut into small pieces

2 eggs

1 (12-1/2 oz) jar (1 cup) caramel ice cream topping

3 tbs flour

1 cup sliced almonds

1 to 2 cups whipping cream

2 to 3 tbs powdered sugar

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan. Heat oven to 400 degrees F. In small bowl, combine butter, 2 tsp flour,, almond paste, and eggs at medium speed until well blended. (Mixture will not be smooth.) Spoon mixture evenly into crust lined pan. Bake at 400 degrees F. for 17 to 20 minutes or until filling is set and light golden brown. Remove from oven. Reserve 1/3 cup of the caramel topping. In a small bowl using wire whisk, blend remaining caramel topping

and 3 tbs flour. Stir in almonds. Carefully spoon over filling in pie pan. Return to oven. Bake an additional 9 to 12 minutes or until golden brown. Cool on wire rack 30 minutes. Refrigerate 2 to 3 hours. In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center. Just before serving, drizzle about 2 tsp of the reserved caramel topping over each pieces. Store in refrigerator. Yield: 8 to 10 servings.