1 1/2 cups vanilla wafer crumbs
1 (5-ounce) package chocolate cook and serve pudding and pie filling mix
1 tablespoon unsweetened cocoa
3/4 teaspoon ground cinnamon
3 cups milk
1/4 teaspoon almond extract
2 tablespoons powdered sugar
1 tablespoon sliced almonds, if desired
Heat oven to 350°F.
Combine crumbs and melted butter in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake 10-12 minutes or until lightly browned. Cool completely.
Combine pudding mix, cocoa and cinnamon in 2-quart saucepan; stir in milk. Cook pudding mixture according to package directions for pie. Remove from heat; stir in almond extract. Pour cooked filling into cooled baked crust. Cover; refrigerate 3-4 hours or until set .
Beat whipping cream in bowl at high speed until stiff peaks form. Gently stir in powdered sugar. Refrigerate until serving time.
Dollop each slice of pie with whipped cream. Garnish with almond slices, if desired.
About 42 vanilla wafer cookies will yield 1 1/2 cups crumbs.