Dessert

Flat Bottom Fruit Pie

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prep time

20 min

total time

1 hr

makes

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photo by:

kraft

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what you need

1 frozen deep dish pie shell, thawed (1/2 of 350-g pkg.)

1 tsp. cinnamon sugar (3/4 tsp. sugar and 1/4 tsp. cinnamon)

1-1/4 cups half-and-half cream

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

1 cup thawed Cool Whip Whipped Topping

1-1/2 cups fresh peach slices (about 1 large)

1/2 cup blueberries

1/2 cup raspberries

make it

PREHEAT oven to 400ºF. Remove pie shell from foil container. Gently flatten sides 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 leftover dessert in refrigerator.

kraft kitchens tips

Substitute

Buy whatever fruit is in season or on sale. This versatile dessert works well with almost any fruit combination.

Healthy Living

Good news! You'll save 50 calories and 3 g of total fat per serving by preparing with Honey Maid Graham Crumbs and non-hydrogenated margarine for the crust, skim milk, Jell-O Fat Free Vanilla Instant Pudding, and Cool Whip Light Whipped Topping