2 (9 inch) graham cracker pie crusts
1 lb. vanilla instant pudding mix
1 c. sweet vermouth
2 1/2 c. milk
1 lb. raisins, soaked in 1/2 c. water and 1/2 c. vermouth, overnight
1 pt. whipping cream
2 1/2 oz. nuts, chopped

Prepare vanilla pudding using vermouth and milk. Soak raisins overnight in 1/2 cup water and 1/2 cup vermouth. Whip cream and fold into pudding with nuts and drained raisins. Pour filling into pie crust. Freeze until firm. to serve, thaw slightly and decorate with whipped cream.