---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheese, Desserts
       Yield: 8 servings
       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.