This vibrant and impressive dessert literally couldn’t get any easier. Rather than making a stovetop custard from-scratch, we use boxed pudding mix combined with Cool Whip (trust us on this one) as a shortcut to the rich and luscious vanilla filling that makes this tart amazing. Once you pour this decadent filling into your simple almond and cookie crumb crust, all that’s left to do is let it chill, and then top it off with plenty of fresh fruit. We used various types of summer berries—strawberries, blueberries, blackberries, and raspberries—for ours, but feel free to use your favorite fruits here… fresh, ripe peaches would make a great addition. To amp up the almond flavor, try adding 1/2 teaspoon of almond extract to your filling. Or hey, if almonds really aren’t your thing, you can definitely substitute a different nut (like macadamias) or simply leave them out all together and increase the amount of cookie crumbs in your crust by about 1/3 cup.
1/2 cup sliced almonds, toasted, divided
50 vanilla wafer cookies, finely crushed
6 tablespoons unsalted butter, melted
1 (3.4-oz.) pkg. vanilla flavored instant pudding
1 cup cold milk
1 cup frozen whipped topping, thawed
1 cup mixed fresh berries (blueberries, raspberries, blackberries, halved strawberries)
How to Make It
Reserve 1 tablespoon sliced almonds. Finely chop remaining almonds; combine with wafer crumbs and butter in a medium bowl, tossing to coat. Press the mixture evenly onto the bottom and up the sides of a 9-inch tart pan or pie plate.
Whisk pudding mix and milk for about 2 minutes. Gently stir in whipped topping with a rubber spatula. Pour mixture into the crust.
Refrigerate 3 hours or until firm. Top with berries and remaining 1 tablespoon almonds just before serving.