Fruit-Topped Pudding Pie - cooking recipe

Ingredients

1 (6 oz.) pkg. banana cream pudding and pie filling
3 c. milk
1 baked 9-inch graham cracker crumb crust, cooled
fresh fruit (halved strawberries, sliced peaches, fresh blueberries or diced pineapple)

Preparation

Combine pie filing mix with milk in saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Cool cooked pudding 5 minutes, stirring twice.
Pour into crust.
Chill 3 hours.
Cut pie into 6 to 8 wedges and top each alternately with fresh fruit.