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1 9-inch baked and cooled pastry shell
1 3-3/4 or 3-6/8 ounce package instant vanilla pudding
1-1/4 cup milk
1 cup dairy sour cream
2 cups sliced, fresh strawberries
To make glaze: Combine 1/4 cup sugar and 2 tablespoons cornstarch. Blend in 1/3 cup water, 1/3 cup grenadine syrup, and 1 tablespoon lemon juice. Cook and stir over medium heat till mixture thickens and bubbles. Cover and cool at room temperature (do not chill). Sprinkle almonds over bottom of pastry shell and set aside.
For filling: In small mixing bowl, combine pudding mix, milk, and sour cream. Beat at low speedy on electric mixer about 1 minutes, using a rubber spatula to guide mixture toward beater.
Immediately pour pudding over almonds in pastry shell. Spread 1/3 of Berry Glaze atop filling. Arrange the sliced strawberries in a circular pattern, beginning next to crust. Spoon remaining Berry Glaze over fhiit. Chill till serving time.
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