Makes 12 servings
- 1 refrigerated ready-to-use pie crust (1/2 of 15 oz pkg)
- 1 tsp cinnamon sugar (3/4 tsp sugar and 1/4 tsp cinnamon)
- 1 1/4 cups half-and-half
- 1 pkg (4 serving size) Jell-O Vanilla Flavored Instant Pudding & Pie Filling
- 1 cup thawed whipped topping
- 1 1/2 cups fresh peach slices (about 1 large)
- 1/2 cup blueberries
- 1/2 cup raspberries
- Preheat oven to 450°F. Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar. Bake 8-10 minutes or until lightly browned; cool completely.
- Meanwhile, pour half-and-half into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes 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.
