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.