Fruit & Cream Pie

Mary Adams

1 frozen deep dish pie crust

2 cups whipping cream

¼ cup powdered sugar

3 cups fresh fruit (strawberry slices, blueberries, kiwi  slices, peach slices or any combination)

Prepare pie crust as directed on package for one-crust baked shell using 9” pie pan.  Let cool 30 minutes or until completely cooled.  In a large bowl, combine the whipping cream and powdered sugar, beat  until stiff peaks form.  Gently fold in fruit.  Spoon into baked/cooled pie shell.  Refrigerate at least 1 hour before serving.  Store in refrigerator.