Flat Bottom Fruit Pie

This is one of the most requested desserts around our place during the summer. You can't beat all of the fresh fruit on top. You just can't keep yourself from going back for seconds, thirds,...well, you get the picture.Flat Bottom Fruit Pie

From: Kraft

1 refrigerated, ready to use pie crusts
1 tsp. cinnamon sugar
1 1/4 cups half and half (I have substituted milk before and it was fine just not as rich)
1 pkg. instant vanilla pudding
1 cup cool whip, thawed
2 1/2 cups fresh fruit, sliced i.e. peaches, kiwi, blueberries or whatever is in season.

Preheat oven to 450 degrees. Unroll the pie crust onto a cookie sheet. sprinkle with cinnamon sugar. Bake for 8-10 minutes or until lightly browned. Cool completely.

Meanwhile, pour the half and half into a medium bowl. Add the dry pudding mix. Beat with a wire whisk until well blended. Gently stir in cool whip, cover. Refrigerate until ready to use. Spread mixture over crust. Top with fruit.