Summer Fruit Pie
Looking for a refreshing Summer dessert? I’ve got a real treat for you, using up lots of fresh fruit. I got this Summer Fruit Pie recipe from Mrs Spiffy, and it is a unique and interesting change from the typical fruit pie that I am used to. I don’t think I have ever made a pie that called for a gelatin AND pudding mix. You get a fun creamy, yet gelatin type of mixture. We had this pie at our family reunion and of course, was eaten by all. Another great part about this pie is that you can use a store-bought graham cracker crust, which creates less mess! Please note this recipe makes 2 pies.
- 0.6 oz pkg strawberry gelatin
- 2 cups boiling water
- 5.1 oz pkg instant vanilla pudding
- 1½ 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
- Wash and slice all the fruit in bite size pieces. 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 already prepared pie crusts.
- Pour strawberry gelatin in a medium bowl and add boiling water. Stir to dissolve.
- In a large bowl, mix pudding and milk together with an electric mixer. It will be thicker than you are used to, when making pudding.
- Add the gelatin mixture to pudding mixture, and mix until smooth.
- Pour ½ of the pudding mixture over each pie. The pudding mixture will seep between each piece of fruit.
- Refrigerate until firm, about 2 hours.
- When pies have set up, cover with cool whip and garnish with extra fruit.