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Vanilla-Almond Strawberry Tart
Vanilla-Almond Strawberry Tart

Vanilla-Almond Strawberry Tart

19 Review(s)
Cook Minutes 3 Hr 20 Min
Prep : 20 Min Cook: 3 Hr
It’s hard to believe that this beauty is a no-bake dessert, but it’s true! A buttery crumb crust is topped with creamy vanilla custard and fresh berries - our Vanilla-Almond Strawberry Tart is a must-try recipe!
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What do I need ?
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup sliced almonds, toasted, divided
1-1/4 cups graham crumbs
6 Tbsp. butter, melted
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 cup cold milk
1 cup thawed Cool Whip Whipped Topping
1 cup halved fresh strawberries
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How do I make it ?
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Step 1
Reserve 1 Tbsp. nuts. Finely chop remaining nuts; mix with crumbs and butter. Press onto bottom and up side of 10-inch tart pan or pie plate.
Step 2
Beat pudding mix and milk with whisk 2 min. Stir in Cool Whip; Spoon into crust.
Step 3
Refrigerate 3 hours or until firm. Top with berries and reserved nuts just before serving.
Kraft Kitchen Tips!
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Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
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Special Extra
For stronger almond flavour, stir 1/4 tsp. almond extract into pudding mixture before spooning into crust.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
230
Calories From Fat
0
% Daily Value
Total fat 13 g
20 %
Saturated fat 7 g
35 %
Cholesterol 20 mg
Sodium 290 mg
12 %
Total carbohydrate 25 g
8 %
Dietary fibre 2 g
8 %
Sugars 15 g
Protein 3 g
Vitamin A
8 %
Vitamin C
15 %
Calcium
4 %
Iron
4 %
Servings
10 servings, 1 piece (128 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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