PREP: 20 min. plus refrigerating
MAKES: 10 servings.

Ingredients

• 1⁄2 cup sliced almonds, toasted, divided
• 1 1⁄4 cups Honey Maid Graham Crumbs
• 6 Tbsp. butter, melted
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1 cup cold milk
• 1 cup thawed Cool Whip Whipped Topping
• 1 cup halved fresh strawberries

Just Follow Our Simple Steps

1.RESERVE 1 Tbsp. nuts. Finely chop remaining nuts; mix with graham crumbs and butter. Press onto bottom and up side of 10-inch tart pan or pie plate.

2. BEAT pudding mix and milk with whisk 2 min. Stir in Cool Whip; spoon into crust.

3. REFRIGERATEBEAT 3 hours or until firm. Top with berries and reserved nuts just before serving.

Kraft Kitchens Tips

• How to toast nuts: Add crunch and intensify the flavour of nuts by heating them first. To toast in the oven, spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast in the microwave, place up to 1 cup of nuts in a shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
• Sizewise: Sweets can be a part of a balanced diet, but remember to keep tabs on portions.