Lemon-Blueberry Tart

• 32 square shortbread cookies, finely crushed (about 1-3/4 cups)
• 1/2 cup PLANTERS Sliced Almonds, finely chopped
• 6 Tbsp. butter, melted
• 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
• 1 cup cold milk
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 1 cup thawed COOL WHIP Whipped Topping
• 1 Tbsp. powdered sugar
• 1/4 cup blueberries Whole Foods 3 For $10.00 thru 02/09

1. Heat oven to 350 degrees F.
2. Combine cookie crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate.
3. Bake 15 min.
4. Cool completely.
5. Beat pudding mix and milk in medium bowl with whisk 2 min.
6. Stir in 1/2 cup sour cream; pour into crust.
7. Mix COOL WHIP, sugar and remaining sour cream until blended.
8. Drop in spoonfuls around edge of pie.
9. Refrigerate 3 hours or until firm.
10. Top with blueberries just before serving.

shortbread cookies, butter, cold milk, s, powdered sugar, blueberries

Taken from www.kraftrecipes.com/recipes/lemon-blueberry-tart-186777.aspx (may not work)