Toasted almonds and apricot preserves give this creamy, easy-to-make pudding pie its nutty-fruity appeal.
What You Need
Original recipe yields 8 servings
1/2 cup apricot preserves
1 ready-to-use vanilla wafer crumb crust (6 oz.)
1/2 cup PLANTERS Sliced Almonds, toasted, divided
2 pkg. (3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding
1-1/2 cups cold milk
1/4 tsp. almond extract
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Spread preserves onto bottom of crust; top with half the nuts.
Beat pudding mixes, milk and extract in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Spoon into crust.
Refrigerate 3 hours or until firm. Top with remaining nuts just before serving.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Prepare using JELL-O White Chocolate Instant Pudding.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 57g
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.