Ingredients:
1 shortbread pie crusts
1 1/4 cups cold milk
1/4 teaspoon almond extract
2 packages cheesecake flavor instant pudding and pie filling
1 (8 ounce) containers frozen non-dairy whipped topping
1/2 cup sliced almonds, toasted, divided
Directions:
Beat milk, almond extract, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.)
Sprinkle 1/4 cup of the almonds onto bottom of crust. Spread pudding mixture over almonds in crust. Spread remaining whipped topping over pudding in crust. Garnish with remaining almonds.
Enjoy immediately or refrigerate until ready to serve.
Servings: 8
Time preparation: 5 min.
Time total: 5 min.