Desserts

Flat-Bottom Fruit Pie

(45)

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photo by:

kraft

This dessert looks perfect for summer.

posted by

KB20041

on 6/15/2010

time

prep:

20 min

total:

1 hr

servings

total:

12 servings, one piece each.

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What You Need

ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

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

1-1/4

cups half-and-half

pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

cup thawed COOL WHIP Whipped Topping

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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stacr75

posted:9/5/2010

I love this recipe! you can use whatever fruit on hand...I used bananas, kiwi, strawberries. Although you have to eat it pretty fresh, as the pie crust gets soggy.

bethyroonie

posted:7/15/2010

Everything was great but the pudding mixture. Mine was very watery. I'm not sure what I did wrong, since I feel I followed the recipe exactly.

KB20041

posted:6/15/2010

This dessert looks perfect for summer.

staceycgreer

posted:5/5/2009

This is one of my families favorite desserts. However, I use sugar free pudding and splenda/cinnamon blend to cut down on calories and sugar. Delicious! I've put all kinds of fruit on the top from bananas to straberries, blueberries, peaches...it's endless what you can do!

wnedynnu02

posted:10/28/2008

I made this for a dinner that some friends and I were taking to an older couple in our church. We enjoyed the leftovers ourselves. Because it was late summer, we substituted blackberries for the blueberries and raspberries, and it was delicious!

a cook

posted:8/30/2008

This was a hit for an easy-to-please crowd. So simple to make if you are in the mood for something quick. This was a dessert that people came back for seconds (and thirds). Gourmet? Hardly -- but if you are a "make-from-scratch" kind of person you may want to visit another web site.

a cook

posted:7/28/2008

I used snickerdoodle cookie dough for the bottom as opposed to pie crust with cinnamon and sugar. sooooo good.

rneckert

posted:5/26/2008

ausmommy

posted:10/21/2007

cookie dough instead of pie crust is very good too

hotmamainthekitchen

posted:10/16/2007

It was just okay. Not my favorite. I have made other tart like recipes that I liked much better. It didn't taste homemade.