Flat-Bottom Fruit Pie

Name: Flat-Bottom Fruit Pie
Ingredients: 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.); 1 tsp. cinnamon sugar; 1-1/4 cups half-and-half; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 1 cup thawed COOL WHIP Whipped Topping; 1 large fresh peach, sliced; 1/2 cup fresh blueberries Whole Foods 3 For $10.00 thru 02/09; 1/2 cup fresh raspberries

8 ingredients

8 steps

Ingredients

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 tsp. cinnamon sugar
1-1/4 cups half-and-half
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 large fresh peach, sliced
1/2 cup fresh blueberries Whole Foods 3 For $10.00 thru 02/09
1/2 cup fresh raspberries

Directions

1

Heat oven to 450 degrees F.
2

Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar.
3

Bake 8 to 10 min.
4

or until lightly browned; cool completely.
5

Meanwhile, beat pudding mix and half-and-half in medium bowl with whisk 2 min.
6

Stir in COOL WHIP.
7

Refrigerate until ready to use.
8

Spread pudding mixture onto crust just before serving; top with fruit.