|Vanilla pound cake crumbs||1 1⁄2 Cup (24 tbs)|
|Sour cream||5 1⁄2 Cup (88 tbs) (At Room Temperature)|
|Pistachio instant pudding mix||7 1⁄2 Ounce (2 Packages, 3 3/4 Ounce Each)|
|Almond extract||3 Tablespoon|
Grease the bottom of a 9-inch spring form pan with the butter.
Distribute the pound cake crumbs over the greased bottom of the pan, pressing down lightly.
Set aside while preparing filling.
In a large bowl, using an electric mixer, beat together sour cream, pudding mix and almond extract.
Pour into crumb lined pan.
Lightly cover and chill overnight in the refrigerator.
To serve, cut around the sides of the pan with a wet knife.
Loosen hinge and remove sides of pan.
Garnish lavishly with whipped cream.