1. Crust: 2. Crush the sugared cereal with a rolling pin or use your processor, and mix it with the butter. Chill in the fridge for about 10 minutes. 3. Using a medium sized pie plate, spread the crumb mixture evenly in the bottom and up the sides, and press down firmly to form a crust. Neaten the edges, and place in freezer to firm. 4. Filling: 5. Mix milk and cream in a mixing bowl and add the almond essence. Sprinkle over the instant pudding mix and whisk well. 6. Pour this mixture into the prepared crust. 7. Freeze the pie for about 4 hours or longer, until firm. (Don't freeze until rock hard). 8. Before serving, take it out and let defrost somewhat. Scatter the toasted almonds on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
