Summer Fruit Pie

By McCarleyRHLAC

about 200 calories per slice if each pie is divided into 8 pieces.

Ingredients

• 3 oz pkg strawberry gelatin
• 2 cups boiling water
• 5.1 oz pkg instant vanilla pudding
• 1 1/2 cups skim milk (instead of 3 cups called for on package)
• 2 lg graham cracker crusts
• 1 qt fresh strawberries, cleaned and halved
• 2 bananas, sliced
• 4 fresh peaches or nectarines, pealed and sliced into wedges
• 1 pint fresh blueberries
• 1 container of cool whip

Details

Adapted from mrsspiffy.com

Preparation

Step 1

Wash and cut all the fruit. You can peal the peaches with a peeler or blanch them first by placing them one at a time in boiling water for a few seconds then quickly transfer to an ice bath so they don’t cook. The skin should come off easily after they cool. Arrange the fruit in the pie crusts.

Place strawberry gelatin in a medium bowl, add boiling water and stir to dissolve. In a large bowl, mix pudding and milk together with an electric mixer. It will be thicker than usual. Add the gelatin mixture and mix until smooth. Pour 1/2 of the pudding mixture over each pie. The pudding mixture will seep between each piece of fruit. Refrigerate until firm, about 2 hours.

Optional: After the pies have set you can top with cool whip and garnish with left over fruit.