1 (9 inch) sifted buttery round crackers
1 cup white sugar
1 1/4 cups milk
1 tablespoon vanilla extract
1 egg
1 teaspoon vanilla extract
1 tablespoon margarine
1/2 teaspoon almond extract
1/4 teaspoon almond extract
2 eggs, beaten
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C).
Spread crackers evenly into the bottom of a 9 inch deep dish pie pan. Place cracker mixture in pie pan. Pour cream over cracker in pan.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool completely. Chill in refrigerator. Cut into squares; serve.
In a medium saucepan, combine sugar, milk, 1 tablespoon vanilla, egg, 1 teaspoon vanilla, margarine, almond extract and eggs. Bring to a boil. Reduce heat to medium. Bring mixture to a low boil; stir in flour and baking powder. Reduce heat to low; cook, stirring constantly, for 2 minutes.
Remove foil from pan. Pour hot cream over cream; place in freezer overnight. Repeat with remaining ingredients. Chill until serving.