A Makeshift Fruit Tart

What I bought:

1 nectarine ($1)

1 peach ($0.50)

1 banana ($0.24)

1 box of raspberries ($1.25)

1 box of vanilla instant pudding ($1.69)

What I had at home:

Left over chocolate chip cookie dough…only enough to make about 2 large cookies.

 

Summer is evidently approaching in Southern California because fruit is practically being given away with the lowest prices of the season that I’ve seen thus far.  I figured I had to make something wonderful with a variety of these luscious fruits I picked up.  It was too sweet for me to pass up making a dessert for this blog, so I decided to come up with a makeshift fruit tart.

 

What I did:

In a small, greased pie pan, I pressed my left over cookie dough in the bottom, about 1 centimeter thick, and baked it at 350 degrees Fahrenheit for about 15 minutes.

While that was baking, I made the instant pudding in a pot on the stove…following the box directions.

When the cookie was done, I set it aside, and poured the pudding into the pie pan until it almost reached the top, and then I decorated it with slices of the fresh fruit I purchased.  I put the whole tart in the refrigerator to chill…I didn’t time it…we just ate it after we were done eating dinner!  It was great…turned out better than I expected, and we served it to guests, and everyone had seconds!  I will definitely make it my new staple for a quick dessert when having company, or make it when I’m craving something sweet.