- 1 cup Sun-Maid Natural Raisins
- 1 package (4 serving size) vanilla pudding and pie filling mix
- 2 cups milk
- 1 cup frozen nondairy whipped topping, thawed
- 1 teaspoon lemon juice
- 1/8 teaspoon cinnamon
- 1 (9-inch) baked pastry pie shell
In large saucepan, COMBINE
raisins, pie filling mix and milk.
to a full boil over medium heat, stirring constantly.
from heat; cool.
in whipped topping, lemon juice and cinnamon; pour into pie shell.
several hours until chilled.
with additional whipped topping, if desired.
Makes 8 servings.