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FLAT BOTTOM FRUIT PIE
(Serves 12) 

1 refrigerated read-to-use pie crust
1 teaspoon cinnamon sugar (3/4 teaspoon sugar and ¼ teaspoon cinnamon if you don’t already have the premixed stuff)
1 ¼ cups half-and-half (I used fat free)
1 package (4-serving size) Jell-o vanilla flavor sugar free instant pudding (not cook and serve)
1 cup thawed cool whip (I used sugar free)
1 ½ cups fresh peach slices (about 1 large peach)
½ cup fresh blueberries
½ cup fresh raspberries 

1. Preheat oven to 450 degrees.  Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar.  Bake 8-10 minutes or until lightly browned.  Cool completely.
2. Meanwhile, pour half-and-half into a medium bowl.  Add dry pudding mix and beat with a wire whisk 2 minutes or until well blended.  Gently stir in whipped topping; cover.  Refrigerate until ready to use.
3. Spread pudding mixture over crust just before serving.   Top with fruit.  Cut into slices.  I’ve also tried it with cutting into slices before I put the fruit on and then put the fruit on the individual slices.  Works both ways, although the second method makes for a prettier presentation!
4.  Store any leftovers (yeah, right!) in refrigerator.