I found this easy summer dessert recipe for Flat Bottom Fruit Pie. I made this a few summers ago using cheesecake filling and strawberries and let me tell ya, it was a hit. Everyone loved it!!! So, here is the original recipe from Kraftfoods.com. Believe me, everyone is gonna love it! It's that good!!
I apologize for using the above image instead of my own. My camera is broken and we are in the process of looking for a new. As soon as we have a new camera and I make the recipe again, I will replace this image with my own. Again, I'm sorry
Flat Bottom Fruit Pie
Ingredients:1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)1tsp. cinnamon sugar1-1/4 cups half-and-half1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding1 cup thawed COOL WHIP Whipped Topping1large fresh peach, sliced1/2 cup fresh blueberries1/2 cup fresh raspberries
Make It: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.
Kraft Kitchens TipsHealthy LivingSave 50 calories and 3g 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.SubstituteSubstitute milk for the half-and-half.How to Make Cinnamon SugarIf you don't have cinnamon sugar, you can mix 3/4 tsp. sugar and 1/4 tsp. ground cinnamon instead.Enjoy!~Angie