Perfect for summer barbecues, this light and fresh fruit pie will be gone in minutes. It was created by 11-year-old Kristin who loves to make it for her family.
- 1 pie crust
- 1 tsp cinnamon sugar
- 1&1/4 cups Half & Half
- 1 pkg vanilla instant pudding mix (4-serving size)
- 1 cup whipped topping
- 1&1/2 cup peach slices
- ½ cup blueberries
- ½ cup raspberries
- Preheat oven to 450 degrees F. Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar. Bake for 8 to 10 minutes or until browned; cool completely.
- Meanwhile, pour Half & Half into medium bowl. Add dry pudding mix. Beat with wire whisk for 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.
This is just one of dozens of recipes created by kids for kids in the Small Fries Cookbook.
Learn more about this inspiring kids cookbook and grab a copy of your own right here. (All proceeds benefit Cincinnati Children’s Hospital Medical Center.)
Food photography courtesy of Teri Campbell, Teri Studios / terishootsfood.com
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