Fresh Strawberry Tart

Fresh Strawberry Tart

2 tablespoons butter
2 cups miniature marshmallows
2 ½ cups rice cereal
1 (3 ½ -ounce) package instant vanilla pudding
1 ¼ cups milk
1 cup whipping cream
1 teaspoon almond extract
1 pint fresh strawberries

Melt butter in a large saucepan over low heat. Add marshmallows, heating until marshmallows are melted, stirring frequently. Remove the saucepan from heat and stir in cereal until well-mixed. Pat mixture in an oiled 9-inch pie pan. (To help with this process, you will need to rub your hands with a little oil or butter.) Beat pudding mix, milk, whipping cream, and extract together at high speed for 5 minutes or until stiff peaks form. Spoon mixture into the cereal crust. Refrigerate for at least 3 hours. Just before serving, wash strawberries and remove the stems. Gently press strawberries stem side down into the cream filling. Yield: 8 servings.