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Flat-Bottom Fruit Pie  

Flat-Bottom Fruit Pie
Prep Time:
20 min
Total Time:
1 hr
Makes:
12 servings, one piece each.
What You Need
 
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 tsp.  cinnamon sugar (3/4 tsp. sugar and 1/4 tsp. cinnamon)
1-1/4 cups half-and-half
1 pkg.  (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 large  fresh peach, sliced
1/2 cup blueberries
1/2 cup  raspberries
Make It
 

PREHEAT oven to 450ºF. Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar. Bake 8 to 10 min. or until lightly browned; cool completely.

MEANWHILE, pour half-and-half into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; cover. Refrigerate until ready to use.

SPREAD pudding mixture over crust just before serving; top with fruit. Cut into slices. Store leftovers in refrigerator.

Kraft Kitchens Tips
 
Healthy Living
Save 80 calories and 5 grams of fat per serving by preparing with fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Substitute
Substitute milk for the half-and-half.
Substitute
Buy whatever fruit is in season or on sale. This versatile dessert works well with almost any fruit combination.
K:53276v0:106569
Average Rating  (40)
Rated  by CAREBEAR97 on 10/3/2008

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Nutritional Information

Nutrition Infomation

Calories
 270
 15 g
 6 g
 15 mg
 350 mg
 32 g
 1 g
  Sugars
 16 g
Protein
 3 g
Vitamin A
 4 %DV
Vitamin C
 8 %DV
 4 %DV
Iron
 4 %DV
RecipeDetail