This is a fresh and light-tasting summer dessert packed with produce of the season. The crust is easy to make, but will require chilling time before baking. The crust is like a shortbread or cookie crust.
Serves 8 ( 6 points +)
- 1/2 c. butter ( 1 stick), softened
- 1 c. flour
- 2 T. powdered sugar
- 1 box sugar-free instant vanilla pudding
- 1-1/2 c. skim milk
- 1 c. Cool Whip Free
- 2 c. blueberries
- halved strawberries
In a mixing bowl, combine flour, butter and powdered sugar until well mixed and formed into a dough. Form into a disc and cover with plastic wrap. Refrigerate for 1 hour.
Preheat oven to 375. Press dough into the bottom and up sides of a tart or pie pan. Bake for 10 minutes. Cool completely.
Mix pudding with milk until thickened. Fold in Cool Whip. Spread filling in cooled crust.
Line halved strawberries around the outside edge of filling and place blueberries in the center. Use a few remaining berries in the center if desired.