Cantaloupe Cream Pie

Source: Jan Taylor

1 3/4 cups vanilla wafer crumbs (from about 40 cookies, crushed)
1/2 cup (1 stick) butter or margarine, melted
1 (5 ounce) package cook-and-serve vanilla pudding and pie filling
    mix (do not use instant pudding mix)
2 1/2 cups milk
1 small cantaloupe, seeded, peeled and coarsely diced
1 cup heavy cream

Preheat oven to 375 degrees F.

In a 10-inch pie plate, combine vanilla wafer crumbs and melted butter. Press the mixture onto the bottom and sides of the pie plate; make a slight edge. Bake until lightly browned, 8 to 10 minutes. Let cool on wire rack.

Meanwhile, in a large saucepan, prepare pudding mix according to label directions but using only 2 1/2 cups milk. Drain cantaloupe pieces well on paper towels; stir the cantaloupe into the pudding mixture. Cover the surface of the pudding mixture with plastic wrap; refrigerate until set, about 30 minutes.

Whip the cream and fold into the pudding mixture; spoon into the crust. Refrigerate until set.

Makes 8 servings.

ENJOY!