Cantaloupe Cream Pie
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Ingredients:
- 1 3/4 cup rum (vanilla wafer cbs- about 40 wafers)
- 1/2 cup butter ( or margarine; melted)
- 1 vanilla ((5 ounce) package pudding -cook and serve)
- 2 1/2 cup milk
- 1 cantaloupe (small )
- 1 cup cream (heavy )
- 1/2 cup butter ( or margarine; melted)
- 1 vanilla ((5 ounce) package pudding -cook and serve)
- 2 1/2 cup milk
- 1 cantaloupe (small )
- 1 cup cream (heavy )
Preheat oven to 375°F. In a ten inch pie plate, combine vanilla wafer crumbs and melted butter. Press mixture into pie plate and make a slight edge. Bake crust 8 - 10 minutes until lightly browned; cool on rack. Meanwhile, in a large saucepan, prepare pudding mix as directed on box; but only use 2 1/2 cups mil; set aside. Drain cantaloupe pieces well on paper towels; stir chunks into pudding mixture. Cover surface of pudding mixture with plastic wrap and refrigerate about 30 minutes or until set. Whip cream and fold into pudding mixture, spoon into crust. Refrigerate until set. Yield: 6 - 8 servings
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