Instructions: Prepare the pudding according to the package directions, using the fat-free milk; set aside to cool.

Meanwhile, set aside 8 small strawberries for garnish; chill until serving time. Hull and slice the remaining strawberries and, in a medium bowl, combine with the sugar and 1 teaspoon of the vanilla; set aside.

Arrange the ladyfingers in the bottom and up the sides of a 2 1/2-quart glass serving bowl. Pour the sliced strawberries over the ladyfingers. Stir the remaining 2 teaspoons vanilla into the pudding and pour the pudding over the strawberries.

Spread the whipped topping over the pudding. Cover and chill for at least 2 hours before serving. Just before serving, garnish with the reserved whole strawberries and the toasted almonds.

This recipe yields 8 servings.

Comments: To toast sliced almonds, spread them on a baking sheet and bake in a preheated 350 degree oven for 6 to 7 minutes, or until just lightly browned.

NOTES :

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