Easy Berry Tart

1. 1

   Reserve 1 tablespoon sliced almonds. Finely chop remaining almonds; combine with wafer crumbs and butter in a medium bowl, tossing to coat. Press the mixture evenly onto the bottom and up the sides of a 9-inch tart pan or pie plate.

2. 2

   Whisk pudding mix and milk for about 2 minutes. Gently stir in whipped topping with a rubber spatula. Pour mixture into the crust.

3. 3

   Refrigerate 3 hours or until firm. Top with berries and remaining 1 tablespoon almonds just before serving.

No additional tips available.