1 pk (small) Instant vanilla Pud.
4 ea Tart shells, baked
1/2 c Blackberries, drain & crush
Prepare vanilla pudding as label directs. Fold in blackberries.
Refrigerate. To serve, spoon pudding into baked tart shells and top
with whipped topping. Sprinkle a few slivered almonds on each.
Serve. Makes 4 to 5 individual tarts.