Note: The original recipe calls for sugar free jello & pudding, but I don't use sugar free.
1 graham cracker pie crust
2 cups peeled & sliced fresh peaches (4 medium)
1 1/2 cups fresh blueberries
1 (4 serving) lemon jello (I use peach)
1 (4 serving) Vanilla cook & serve pudding
1 1/2 cups water
1/4 teaspoon ground nutmeg
1/2 cup cool whip Lite
Place sliced peaches in pie crust. Evenly sprinkle blueberries over peaches. In a medium saucepan, combine dry gelatin, dry pudding mix and water. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat. Stir in nutmeg. Spoon hot mixture evenly over fruit. Refrigerate at least 2 hours. Cut into 8 pieces. When serving top each piece with 1 tablespoon Cool Whip.
5 gram fat
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