CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted

LAYER I:

1 (8 oz.) pkg. cream cheese, softened
3 1/2 tbsp. sugar
2 tbsp. milk
Dash salt
1/2 tsp. vanilla
1 pt. strawberries, cut in halves

LAYER II:

1 (3 3/4 oz.) pkg. French vanilla instant pudding
1 c. cold milk
1/2 tsp. almond flavoring
1 (4 oz.) carton non-dairy whipped topping

CRUST: Combine graham cracker crumbs, sugar and butter. Press into bottom of 8" pan which has been greased. Bake at 350 degrees for 5 minutes. Cool.

LAYER I: Beat cream cheese, sugar, milk, salt and vanilla in small bowl of electric mixer until smooth. Spread evenly over crust. Place 1 1/2 cups of strawberry halves over this layer.

LAYER II: Combine pudding mix, milk and almond flavoring in small bowl, beat until thoroughly mixed. Fold in 1 cup dairy whipped topping, reserving the remainder for garnish. Spoon this mixture over Layer I. Chill for 4 hours. Garnish with dollops of reserved whipped topping and reserved strawberries.