1 1/2 c
graham cracker crumbs
instant vanilla pudding, sugar free 1.5 oz (large box)
2 1/2 c
vanilla or to taste
1Preheat oven to 375. Combine graham cracker crumbs, butter and sugar in a bowl. Press into the bottom of a glass tart pan.
2Bake crust for 8-10 minutes until crust begins to brown. Remove from oven, set aside and allow to cool completely.
3Add milk, vanilla and pudding mix to mixing bowl and mix at medium high speed for two minutes until completely blended. Spread evenly over cooled crust. Place in refrigerator for four hours to set.
4Just before serving, top with mixed berries of your choice. Serve immediately.