Comida Kraft
Recipe Box

Flat-Bottom Fruit Pie

Flat-Bottom Fruit Pie is rated 4.434782608695652 out of 5 by 46.
Prep Time
20
min.
Total Time
1
hr.
Servings

12 servings

Here's an easy pie that makes the most of summer's sweetest fruit, with fresh sliced peaches and berries piled high on a thick layer of vanilla pudding.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat 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, beat pudding mix and half-and-half in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
  • Spread pudding mixture onto crust just before serving; top with fruit.

Healthy Living

Save 50 calories and 3g of fat per serving by preparing with fat-free milk, JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.

Substitute

Substitute milk for the half-and-half.

How to Make Cinnamon Sugar

If you don't have cinnamon sugar, you can mix 3/4 tsp. sugar and 1/4 tsp. ground cinnamon instead.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 170
Total fat 9g
Saturated fat 4g
Cholesterol 10mg
Sodium 220mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 10g
Protein 2g
% Daily Value
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from First time that I made this, it was a big hit. First time that I made this, it was a big hit. When the pie crust was cooled, I spread lightly, raspberry preserves for a little extra flavor and it kept the crust from becoming soggy. I made no-sugar vanilla pudding and folded into that no-fat whipped topping. Topped it all off with strawberries and blueberries. Second time I made this, I dabbed a little bit of no-sugar hot fudge sauce over the raspberry preserves and used fresh peaches and raspberries. Very good when chilled for several hours. Will keep this recipie as a staple!!
Date published: 2007-07-11
Rated 5 out of 5 by from I am diabetic, To lower the carbs I used Phyllo dough instead of Pie Crust. I am diabetic, To lower the carbs I used Phyllo dough instead of Pie Crust. I used splenda instead of sugar, skim milk, sugar free pudding and low fat cool whip. I also used fresh peaches and strawberries and sprinkled just a few chocolate chips on it to give it a little Zing. It was yummy. I had to put it away so I would not eat too much. Mu husband and 11 year old daughter really liked it. next time I want to use chocolate sugar free pudding and strawberries to see how it turns out. great recipe!
Date published: 2007-05-22
Rated 3 out of 5 by from I haven't made this particular recipe, but I make something very similar - we call it Fruit Pizza. I haven't made this particular recipe, but I make something very similar - we call it Fruit Pizza. Instead of a pie crust, I use a sugar cookie mix and spread it on the bottom and bake it. Then, I use 2 packages of cream cheese softened with a little milk, add a couple of tablespoons confectioner's sugar, and a large tub of cool whip and spread that over the cookie. Top it with any fruit. I made a tropical one once with papaya, pineapple and kiwi.
Date published: 2007-06-02
Rated 2 out of 5 by from This was not as impressive as i had hoped. This was not as impressive as i had hoped. I have made other fruit tartes such as this one in the past and was pretty disappointed. The overall taste was just very average. You know how often times you can tell you are eating a recipe that is homemade versus a recipe that taste like one of those instant box mixes? Well, this was the later. I wonder if those who rated this recipe 5 stars make a lot of homemade recipes with "from scatch" ingredients.
Date published: 2007-09-18
Rated 5 out of 5 by from I made this recipe Saturday with fresh peaches, raspberries, blueberries and strawberries. I made this recipe Saturday with fresh peaches, raspberries, blueberries and strawberries. After I let the pie crust cool, I spread 1/2 of an 8oz package of cream cheese on it then topped it with the pudding/coolwhip topping. My oh my, so good it makes you smile. I'm making this again for our church luncheon to celebrate the 4th of July. I can hardly wait!!!
Date published: 2007-06-25
Rated 4 out of 5 by from I used fat free half and half, sugar free Cool Whip and sugar free vanilla pudding. I used fat free half and half, sugar free Cool Whip and sugar free vanilla pudding. It made a fairly low carb dessert that my husband can eat. I had a bit of difficultly cutting and serving it. Next time I will try cutting the crust with pudding layer and adding the fruit after moving to the serving plate. Will make again!
Date published: 2007-07-31
Rated 5 out of 5 by from The day I made this, we ended up skipping lunch because we ate the whole pie instead. The day I made this, we ended up skipping lunch because we ate the whole pie instead. You can use any fruit you want. DO NOT attempt to cut with a pizza cutter...I had a beautiful presentation until I ruined the whole thing with the first attempt. Just use a serrated knife. Beautiful!
Date published: 2007-07-02
Rated 5 out of 5 by from I used frozen pastry puffs instead of the pie crust then sliced them in half, put filling on then... I used frozen pastry puffs instead of the pie crust then sliced them in half, put filling on then fruit, and layed top back on - beautiful presentation and yummy! I also used fat free half-n-half and fat free Cool Whip for a reduced calorie version. Delicious, light summer dessert!
Date published: 2007-06-25
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