4 oz. pkg. chocolate pudding and pie filling mix
1 tbsp. (1 envelope) unflavoured gelatine
1 7/8 cup undiluted Carnation Evaporated Milk
1 cup water
1/8 tsp. vanilla
1 tbsp. lemon juice
1/2 cup sugar
9" baked pie shell, containing 2 tbsp. finely chopped almonds
1/4 cups toasted slivered almonds

Makes 9" Single Crust Pie

Recipe from Cooking with a Velvet Touch (1964)

Mix pudding and gelatine in saucepan.  Add 1 cup Carnation and water.  cook over low heat according to pkg. directions.  Cool until thickened and mixture mounds from spoon, about 45 min.  Add almond extract and vanilla.  Beat until light and fluffy.  Chill remaining Carnation in refrigerator tray until soft ice crystals form around edges or tray, about 10 to 15 min.  Whip until stiff about 1 min.  Add lemon juice.  Whip very stiff, 1 min. longer.  Fold in sugar.  Fold whipped Carnation into pudding mixture.  Pour into cooled pie shell.  Garnish top with almonds.  Chill 2 to 3 hours until set.