Fruit Cocktail Pie



INGREDIENTS:

1 (9 inch) pie shell, baked

1 (15.25 ounce) can fruit cocktail

1 (4.6 ounce) package non-instant
vanilla pudding mix

2 cups milk

1 pint heavy cream

DIRECTIONS:

1. Drain fruit cocktail, reserving 1 cup of juice. In a
saucepan, prepare pudding according to package directions,
using 2 cups milk and 1 cup reserved juice. Remove from
heat and stir in the drained fruit cocktail. Pour into
baked pie crust and let set at room temperature until
cooled. then place in refrigerator until serving time.

2. Place glass bowl and mixing beaters in freezer. Just
before serving, whip up the heavy cream in the frozen bowl.
Do not add sugar, and do not over whip. Spoon on top of pie
and serve.



Fruit Cocktail Pie