Layer half of strawberries in bottom of piecrust. Mash remaining strawberries with a potato masher or fork. In a medium saucepan, combine mashed strawberries, water, dry pudding mix, and dry gelatin. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Add cream cheese and almond extract. Mix well with a wire whisk until well blended. Pour hot mixture evenly over strawberries in piecrust. Refrigerate for at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.
Serves 8 - Each serving equals: HE: 1/2 Br, 1/2 Fr, 1/2 Pr, 3/4 Sl, 11 OC 169 Calories, 5 gm Fa, 6 gm Pr, 25 gm Ca, 350 mg So, 10 mg Cl, 2 gm Fi DIABETIC: 1 St, 1 Fa, 1/2 Fr, 1/2 Mt or 1 1/2 St/Ca, 1 Fa, 1/2 M
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