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Almond Crunch Pie


1 pkg. (6 serving size) Jello vanilla flavor pudding and pie filling
2 1/2 c. milk
1 baked 9 inch pie shell
2/3 c. Blue Diamond blanched whole almonds
3 tbsp. brown sugar
1 1/2 tbsp. butter


Prepare pie filling mix with milk as directed on package for pie. Pour into pie shell. Chill at least 4 hours. Meanwhile, chop almonds coarsely and toast in shallow pan at 350 degrees for 3 to 5 minutes. Combine brown sugar and butter in a saucepan. Heat over low heat until butter is melted; stir in nuts. Remove from heat and stir with a fork to cool. Sprinkle evenly over pie filling.

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