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Prep Time
20 Mins
Yield
Makes 10 servings

How to Make It

RESERVE 1 Tbsp. nuts. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom and up side of 9-inch tart pan or pie plate.

BEAT pudding mix and milk with whisk 2 min. Stir in COOL WHIP. Pouir into crust.

REFRIGERATE 3 hours or until firm. Top with fruit and reserved nuts just before serving.

Nutritional Information
Calories: 250
Total fat: 15 g
Saturated fat: 7 g
Cholesterol: 25 mg
Sodium: 270 mg
Carbohydrate: 28 g
Dietary Fiber: 1 g
Sugars: 18 g
Protein: 3 g
Vitamin A: 6% DV
Vitamin C: 10% DV
Calcium: 6% DV
Iron: 4% DV

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