DIRECTIONS:
1. In a medium size bowl, beat together the pudding mix, milk and 1/4 tsp of the almond extract with a whisk for 2 minutes. Stir in the thawed whipped topping and 1 tbsp of the almonds.
2. Mix together the remaining extract and pie filling. Spoon in equal amounts into 8 dessert glasses alternately with pudding mixture. Top with the remaining almonds.
YIELD: 8 Servings
Serving Size: About 1/2 Cup Each
Leftovers Staorage:
Date leftovers so they can be used within 2 to 3 days. Discard perishable foods which have been stored in the refrigerator for more than 2 to 3 days.
Make Ahead:
This can be prepared ahead of time. Assemble as directed, but do not top with remaining nuts. Refrigerate until ready to serve, then top with remaining nuts.
NOTE*
TOASTING NUTS:
Spread nuts in a single layer on a baking sheet. Bake at 350° F. for 5 to 7 minutes or
until lightly toasted.
NUTRITIONAL INFORMATION:
Calories: 110, Total Fat 2g, Saturated Fat 1g, Cholesterol 0mg, Sodium 180mg, Fiber 1g,
Carbohydrates 21g, Sugars 14g, Protein 2g
Weight Watchers SmartPoints = 5