1/4 tsp. instant coffee granules
1 T. hot water
1 (8-ounce) package cream cheese, softened
1/4 C. sugar
2 T. sour cream
2 T. brandy
1 (2-ounce) package slivered almonds, toasted and chopped

Dissolve coffee granules in hot water in large mixing bowl. Add cream cheese and next three ingredients; beat at medium speed with an electric mixer until blended. Stir in almonds. Spoon mixture into an airtight container, and refrigerate up to 1 week. Yield 1 1/2 C.. Serve with gingersnaps or sliced apples and pears.