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1-1/4 cups cold milk
1/4 tsp. almond extract
2 pkg. (4-serving size each) Cheesecake Flavor Instant Pudding
2 cups thawed Whipped Topping, divided
1/4 cup plus 2 Tbsp.Sliced Almonds, toasted, divided
1 graham cracker pie Crust (6 oz.)
Pour milk and almond extract in large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. (Mixture will be thick.) Sprinkle 1/4 cup of the almonds onto bottom of crust; cover with the pudding mixture.
Spread remaining whipped topping over pudding layer; sprinkle with remaining 2 Tbsp. almonds. Cover.
Refrigerate several hours until chilled. Store leftover pie in refrigerator
1/4 tsp. almond extract
2 pkg. (4-serving size each) Cheesecake Flavor Instant Pudding
2 cups thawed Whipped Topping, divided
1/4 cup plus 2 Tbsp.Sliced Almonds, toasted, divided
1 graham cracker pie Crust (6 oz.)
Pour milk and almond extract in large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. (Mixture will be thick.) Sprinkle 1/4 cup of the almonds onto bottom of crust; cover with the pudding mixture.
Spread remaining whipped topping over pudding layer; sprinkle with remaining 2 Tbsp. almonds. Cover.
Refrigerate several hours until chilled. Store leftover pie in refrigerator
