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Black-and-white Almond Pie

  • Prep Time: 10 Minutes (Total Time 1 Hour 10 Minutes)
  • Serving Size: 8
  • 2 tablespoons Margarine Or Butter
  • 2 squares BAKER'S Premium White Baking Chocolate
  • 1 HONEY MAID Graham Pie Crust (6 Ounces)
  • 3 tablespoons PLANTERS Slivered Almonds, Toasted, Chopped And Divided
  • 2 cups Cold Milk
  • 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 1/4 teaspoon Almond Extract
  • 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.

    KRAFT KITCHENS TIPS

    Great Substitute Prepare as directed, using a NILLA Pie Crust.

    RECIPE COURTESY OF KRAFT FOODS