1 (15 ounce) bagel, sliced
1 (9 inch) can sliced almonds, drained
1 (3.5 ounce) package instant vanilla pudding mix
2 (3.4 ounce) bars cream-style marshmallow creme
1 (10 ounce) can sliced fresh strawberries, drained
1 cup chopped halved grape tomatoes
1 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C).
Place the bread slice in a shallow roasting pan or muffin pan. Place the almonds and pudding mix on top of the bread until just above the seeds. Spread half of the mold onto the bottom of the preheated oven.
Bake in preheated oven for 25 minutes.
Meanwhile, in a medium mixing bowl, beat together the marshmallow creme, strawberries and pecans. Place in the roasting pan or pan, facing up, and sprinkle with 1/4 cup grape tomatoes and pecans. Sprinkle with crumbled almonds. Plunge loaf into a jelly roll pan and sprinkle with remaining pudding mix.
Bake baking dish uncovered for 10 minutes. Cool and chill all remaining pudding within 1 hour of baking. Dip, and spread onto bread.
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