| 1 | recipe | Berry Glaze |
| 1/3 | C | Sliced almonds, toasted |
| 1 | 9-inch | Baked and cooled pastry shell |
| 1 | 3 3/4 or 3 5/8-oz pkg | Instant vanilla pudding mix |
| 1 1/4 | C | Milk |
| 1 | C | Dairy sour cream |
| 2 | C | Sliced fresh strawberries |
To make Berry Glaze:
Combine 1/4 cup sugar and 2 tablespoons cornstarch. Blend in 1/3 cup water, 1/3 cup grenadine syrup, and 1 tablespoon lemon juice. Cook and stir over medium heat till mixture thickens and bubbles. Cover and cool at room temperature (do not chill). Sprinkle almonds on bottom of pastry shell; set aside.
For Filling:
In small mixer bowl combine pudding mix, milk, and sour cream. Beat at low speed on electric mixer about 1 minute, using a rubber spatula to guide mixture toward beaters. Immediately pour pudding over almonds in pastry shell. Spread one-third of the Berry Glaze atop filling. Arrange the sliced strawberries atop in a circular pattern, beginning next to crust. Spoon remaining Berry Glaze over fruit. Chill till serving time.