- For the filling:
- 1 3/4 Cup milk
- 1/2 Teaspoon vanilla extract
- 1 4-serving size vanilla instant pudding mix
- 1 graham cracker for topping
- 2 Cups thawed frozen whipped topping
Mix milk and extract in medium bowl. Add pudding mix; beat with wire whisk 2 minutes or until well blended.
Pour pudding mixture into the pie shell.
Refrigerate 3 hours or until set. Garnish with whipped topping and almonds just before serving. Store leftover pie in refrigerator.