Puddin 'n Raisin Pie


  • 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
  • Directions:
    In large saucepan, COMBINE raisins, pie filling mix and milk.
    BRING to a full boil over medium heat, stirring constantly.
    REMOVE from heat; cool.
    FOLD in whipped topping, lemon juice and cinnamon; pour into pie shell.
    REFRIGERATE several hours until chilled.
    TOP with additional whipped topping, if desired.

    Makes 8 servings.

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