Black-and-White Almond Pie

• 2 Tbsp. margarine or butter
• 2 oz. BAKER'S White Chocolate
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 3 Tbsp. PLANTERS Slivered Almonds, toasted, chopped and divided
• 2 cups cold milk
• 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
• 1/4 tsp. almond extract

1. Melt margarine and white chocolate in double boiler over hot water, stirring until well blended.
2. Pour into pie crust; sprinkle with 2 Tbsp.
3. of the almonds.
4. Add milk to dry pudding mix in medium bowl.
5. Beat with wire whisk until well blended.
6. Stir in extract.
7. Pour over chocolate layer in crust.
8. Refrigerate at least 1 hour.
9. Sprinkle with remaining 1 Tbsp.
10. almonds just before serving.
11. Store leftover pie in refrigerator.

margarine, s white chocolate, ready, cold milk, almond extract

Taken from www.kraftrecipes.com/recipes/black-white-almond-pie-54746.aspx (may not work)