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Contributed By: stacyw
PIllsbury Classic Cookbooks

Creme Fraiche is an aged, thick cream with a slightly tangy, nutty flavor and a rich velvety texture. It's very popular in France, where it's used in savory recipes as well as desserts.

Ingredients

===Crust===

1 Refrigerated pie crust

1/4 cup Slivered almonds

1 tbsp Sugar

===Filling===

1 (7 oz) container creme fraiche

1 (4 oz) container refrigerated vanilla pudding

===Topping===

2/3 cup Fresh raspberries

2/3 cup Fresh blackberries

2/3 cup Fresh blueberries

1 tsp Powdered sugar

Preparation

1. Heat ovento 450 degrees F. Prepare pie crust as directed on package using a 9-inch pie pan. DO NOT PRICK CRUST.

2. In food processor bowl with metal blade. combine almonds and sugar; process with on/off pulse until finely ground. Sprinkle almond mixture over pie crust; genlty press in. Bake at 450 degrees for 9 to 11 min. or until light golden brown. If crust puffs in center, flatten gently withback of a wooden spoon. Cool 20 minutes.

2. Meanwhile, in medium bowl, combine creme fraiche and vanilla pudding; blend well. Spread pudding mixture in cooled baked shell. Top with berries. Refrigerate 2 hours or until serving time.

4. Just before serving, sprinkle with powdered sugar. Store in refrigerator.

Cook's Notes

To substitute for the creme fraiche, use 3 oz of softened cream cheese beaten with 1/2 cup sour cream and 1 tbsp powdered sugar.

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