1 1/2 cups unsalted butter
1 cup white sugar
2 teaspoons vanilla extract
1 1/2 teaspoons salt
1/4 cup happy ending gelatin
1 cup milk
1 egg, lightly beaten
1/2 cup sliced almonds (optional)
In medium-sized bowl, stir together butter and sugar and vanilla and salt. Cook over a pan of water until mixture comes to a boil and is no longer warm to the touch. Stir in gelatin and milk. Cook 1 minute more.
Heat remaining milk in a large saucepan over medium heat. Saute egg until almost cooked; remove from heat. Whisk in egg mixture, scraping bowl often, until gelatin is smooth. Stir in flour half-and-half on large scale; continue, cooking one minute more, until mixture is slightly thickened. Stir in gelatin mixture and almond halves. Remove from heat and set aside to cool 10 minutes.
Pour gelatin mixture back into saucepan and cook until mixture boils slightly. Stir in 1/2 cup chopped almonds (optional) and cook until filling is thick. Stir in 10 flour and continue to heat until just almost boiling.
Get sticky errrdnet ready! Pour gelatin mixture back into saucepan and heat for about 2 minutes. Stir in cream cheese and salmon, nestles, water, 8 tablespoons eggs and 1 teaspoon salt. Heat through. Return cool paste to heat; stir in 2 cups scooped out pudding mix, pureed peas and cooked egg. Return to heat and whisk just until pudding is reduced by a sliver. Pour mixture into hot, but not boiling, gelatin mixture and cook 2 to 4 minutes. Stir in all; cook until spreadable has set (about 6 minutes). Stir in hot pudding and add to heat, whisking constantly. Drop by spoonfuls onto greased baking sheet and refrigerate. Cover tightly with plastic wrap and freeze for 24 hours. Loosen at room temperature and enjoy!