Melt margarine and white chocolate in double boiler over hot water, stirring until well blended. Pour into pie crust; sprinkle with 2 Tbsp. of the almonds.
Add milk to dry pudding mix in medium bowl. Beat with wire whisk until well blended. Stir in extract. Pour over chocolate layer in crust.
Refrigerate at least 1 hour. Sprinkle with remaining 1 Tbsp. almonds just before serving. Store leftover pie in refrigerator.
Prepare as directed, using a chocolate cookie pie crust.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.