Raspberry Custard No Bake Pie
Great recipe to make ahead- and other fruits may be substituted.
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- 8-9-inch baked pie shell
- 3 oz
- cook and serve vanilla pudding
- 8 oz
- container thawed cool whip
- 1 1/2 c
- fresh raspberries, or other fresh fruit
1COOK pudding according to package directions. Cool. Layer half the cooled pudding in bottom of pie shell, then sprinkle berries over top and then pour remaining pudding over berries. Top with a cover of Cool Whip. Chill.
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