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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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An easy dessert originally from Joanna Lund that I changed just a little. Ingredients:
1 graham cracker pie crust |
2 cups canned pear halves in natural juice (16 oz can) |
1 (3 1/2 ounce) package instant vanilla pudding (4 serving size) |
2/3 cup powdered milk |
water |
1/2 teaspoon brandy extract or 1/2 teaspoon vanilla extract |
1/4 cup raspberry jam |
1 cup cool whip |
Directions:
1. Drain pears, reserving liquid, and coarsely chop. Toss into pie crust.
2. Add enough water to pear juice to equal 1 cup liquid. Combine pudding mix and dry milk powder, stir in the juice and mix well. Stir in the extract, jam and 1/4 cup cool whip. Spread over the pears.
3. Refrigerate 30 minutes. Top with remaining cool whip. Can sprinkle some graham cracker crumbs over top if you like.
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