Fruity Tart 9" pie crust, baked 4.5 oz. pkg. cook and serve vanilla pudding 3 cups milk 1/2 cup fresh strawberries, sliced 1/2 cup fresh blueberries 1 cup fresh peaches, pitted and sliced 1/2 cup fresh raspberries 1 cup kiwi, sliced 1/4 cup any flavor fruit jam
Combine pudding mix and milk in a medium saucepan. Cook according to package directions. Pour pudding into pastry shell and refrigerate until cool and firm. Arrange fruit on top of pudding layer. Place jam in a small saucepan over low heat, stirring occasionally until runny. Using a pastry brush, coat fruit with jam.
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