Alright, this is it. This is the recipe that first got me published in a cookbook. It's a great summertime dessert, as it only uses the oven for about 10 minutes, just for the crust. And the combination of the pudding, cream cheese, and fruit is very refreshing on a hot day.
2 cups graham cracker crumbs
½ cup sugar
8 Tbsp. butter or margarine, melted
12-ounces cream cheese, softened
¼ cup sugar
1½ tsp. vanilla
¼ tsp. almond extract
1 4-oz. package instant vanilla pudding
1-2 kiwis, sliced
1 cup strawberry slices
Preheat oven to 375F. Combine all ingredients, mixing well. Press firmly onto bottom of 9- or 10-inch tart pan. Bake at 375F for 6-8 minutes, or until edges are browned. Cool.
Combine cream cheese, sugar, vanilla, and almond extract, mixing well. Spread along cooled graham cracker crust. Make pudding according to package directions. Carefully pour over cream cheese. Put into fridge for 5-15 minutes. Arrange fruit as desired.