Almond Frangipane Tart
A delicate no-bake dessert with a crunchy almond-vanilla crust, creamy pudding filling, and vibrant fresh fruit topping. Perfect for brunch, parties, or summer dining — light, elegant, and full of texture and flavor.
Equipment
- 1 9-inch Tart Pan Use a shallow pie plate or tart pan to shape the crust.
- 1 Mixing Bowl For combining pudding and whipped topping.
- 1 Spatula To spread pudding evenly.
- 1 Skillet For toasting almonds.
Ingredients
- ½ cup PLANTERS Sliced Almonds (toasted) Reserve 1 tbsp for garnish
- 1½ cups NILLA Wafers (finely crushed) About 50 wafers
- 6 tbsp Butter melted
- 1 pkg (3.4 oz) JELL-O Vanilla Instant Pudding
- 1 cup Cold Milk
- 1 cup COOL WHIP Whipped Topping thawed
- 1 cup Mixed Fresh Fruit Blueberries, raspberries, blackberries, halved strawberries, sliced kiwi
- 1 tbsp Toasted Almonds From reserved portion
Instructions
- Heat a dry medium skillet over medium heat. Add 1/2 cup PLANTERS sliced almonds and toast, stirring frequently, until golden and fragrant, about 3–5 minutes. Remove from heat, cool, and reserve 1 tablespoon for garnish.
- Finely chop the remaining toasted almonds. In a medium bowl, mix chopped almonds, 1.5 cups crushed NILLA Wafers (about 50 wafers), and 6 tablespoons melted butter until evenly moistened. Press firmly into the bottom and sides of a 9-inch tart pan to form an even crust.
- In a large bowl, whisk 1 (3.4 oz) package of JELL-O Vanilla Flavor Instant Pudding mix with 1 cup cold milk for 2 minutes until thickened. Gently fold in 1 cup thawed COOL WHIP until fully combined.
- Spoon the pudding mixture into the prepared crust, spreading evenly with a spatula.
- Cover and refrigerate the tart for at least 3 hours, or until the filling is firm.
- Before serving, arrange 1 cup mixed fresh fruit (blueberries, raspberries, blackberries, halved strawberries, sliced kiwi) in a decorative pattern over the tart. Sprinkle reserved 1 tablespoon toasted almonds on top.
- Slice into 8–10 wedges and serve chilled.
Notes
- Storage: Prepare crust and filling up to 1 day in advance and refrigerate. Add fruit and almond garnish just before serving for freshness.
- Variations: Try seasonal fruits like peaches or mango, drizzle with melted dark chocolate, or use pecans/hazelnuts in the crust. For a lighter option, use sugar-free pudding and light COOL WHIP.
- Serving Suggestions: Pair with sparkling wine (Prosecco/Moscato), white wine (Riesling/Sauvignon Blanc), or non-alcoholic sparkling lemonade for a refreshing contrast. Ideal for dinner parties, brunches, or summer gatherings.