| | ===Crust=== |
| 1 | Refrigerated pie crust |
| 1/4 cup | Slivered almonds |
| 1 tbsp | Sugar |
| | ===Filling=== |
| 1 | (7 oz) container creme fraiche |
| 1 | (4 oz) container refrigerated vanilla pudding |
| | ===Topping=== |
| 2/3 cup | Fresh raspberries |
| 2/3 cup | Fresh blackberries |
| 2/3 cup | Fresh blueberries |
| 1 tsp | Powdered sugar |
1. Heat ovento 450 degrees F. Prepare pie crust as directed on package using a 9-inch pie pan. DO NOT PRICK CRUST.
2. In food processor bowl with metal blade. combine almonds and sugar; process with on/off pulse until finely ground. Sprinkle almond mixture over pie crust; genlty press in. Bake at 450 degrees for 9 to 11 min. or until light golden brown. If crust puffs in center, flatten gently withback of a wooden spoon. Cool 20 minutes.
2. Meanwhile, in medium bowl, combine creme fraiche and vanilla pudding; blend well. Spread pudding mixture in cooled baked shell. Top with berries. Refrigerate 2 hours or until serving time.
4. Just before serving, sprinkle with powdered sugar. Store in refrigerator.
To substitute for the creme fraiche, use 3 oz of softened cream cheese beaten with 1/2 cup sour cream and 1 tbsp powdered sugar.