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.

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