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Cantaloupe Cream Pie




Source of Recipe


from what's cookin


List of Ingredients




1 3/4 c. vanilla wafer crumbs, (about 40 crushed wafers)
1/2 c. melted butter
1 5/6oz. pkg. cook type vanilla pudding
2 1/2 c. milk
1 small cantaloupe
2 c. frozen whipped topping, thawed

Recipe



Cut open and remove the seeds from the cantaloupe.
Peel the outside and the green off. Cut the remaining cantaloupe into small chunks and place into a bowl.
Add the sugar and toss to coat. Set aside.
Preheat oven to 375. Use a 10" pie plate.
Combine the vanilla crumbs and the melted butter together in the pie plate.
Press into pie plate and make a slight edge.
Bake the crust for 8 - 10 minutes until lightly browned. Let cool on a rack.
Prepare the pudding mix as directed on the box, but use the 2 1/2 c. of milk listed in this recipe instead of the 2 on the package. Set aside to cool slightly.
Drain the cantaloupe pieces well, in a colander, reserving the juice.
Stir the juice into the pudding.
Then add the cantaloupe chunks into the pudding mixture.
Cover the surface of the pudding mixture with plastic wrap and refrigerate for about 30 minutes or until set.
Fold the whipped topping into the pudding mixture; then spoon into the crust.
Let refrigerate until set.
Makes 8 - 10 servings.