1 1/4 cups cold milk
1/4 teaspoon almond extract
2 (four serving size) packages cheesecake flavor instant pudding
1 (8 ounce) tub non-dairy whipped topping, thawed, divided
1/2 cup sliced almonds, toasted, divided
1 shortbread or graham cracker pie crust
Beat milk, almond extract, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk for one minute.
(Mixture will be thick.)
Sprinkle 1/4 cup of the almonds onto bottom of crust.
Spread pudding mixture over almonds in crust.
Spread remaining whipped topping over pudding in crust.
Garnish with remaining almonds.
Serve immediately or refrigerate until ready to serve.
Makes 8 servings.