Ingredients4 h 20 m servings 440 cals
- Drain fruit cocktail, reserving 1 cup of juice. In a saucepan, prepare pudding according to package directions, using 2 cups milk and 1 cup reserved juice. Remove from heat and stir in the drained fruit cocktail. Pour into baked pie crust and let set at room temperature until cooled. then place in refrigerator until serving time.
- Place glass bowl and mixing beaters in freezer. Just before serving, whip up the heavy cream in the frozen bowl. do not add sugar, and do not over whip. Spoon on top of pie and serve.
Per Serving: 440 calories; 31.1 g fat; 36.6 g carbohydrates; 5 g protein; 86 mg cholesterol; 293 mg sodium. Full nutrition
ReviewsRead all reviews 3
I made this for a get together last night. The pudding had good flavor, but never completely firmed up, and therefore, the pie did not hold its shape after cutting. Even today, after well over...
I was a bit disappointed with this recipe ... Tastes just like what it is, Fruit Cocktail with Instant Vanilla Pudding, just sort of bland in my book