Serves: 8
Total Calories: 236
1. In large bowl beat milk, pudding mix and almond extract with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of whipped topping.
2. Sprinkle half of almonds on crust. Carefully spread pudding mixture over almonds. Top with remaining whipped topping. Garnish with remaining almonds.
3. Enjoy immediately or refrigerate until ready to serve.
*NOTE: To toast almonds, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Five Minute Toasted Almond Cheesecake Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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