Lucy Taylor's quick and easy fruit pie recipe using a prepared graham cracker crust, sliced bananas, cans of pineapple, Mandarin orange fruit, and orange Jello, topped off with whipped cream.
FRUIT PIE (Lucy Taylor’s)
1 (9 inch) graham cracker crust
1 can (20 oz.) crushed pineapple, drained and juice reserved
1 can (11 oz.) Mandarin oranges, drained
1 box (3 oz.) vanilla instant pudding
1 box (3 oz.) orange gelatin
2/3 c. dry, powdered milk
8 oz. Cool Whip, thawed
Slice bananas onto the pie crust. Cover with oranges. Mix dry pudding, gelatin and milk in a bowl. Add reserved pineapple juice and enough water to make 1 c. total. Add 2 T. Cool Whip to the pudding mixture and mix well. Pour over oranges. Mix pineapple with remaining Cool Whip and top. Refrigerate for at least 2 hours.
Friut Pie recipe is published in our June, 2010 Menu Minder, Issue #320.