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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 16 |
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A cool, light summer dessert. Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls |
1 tablespoon butter, melted |
1/2 teaspoon almond extract |
4 teaspoons sugar |
1 (3 1/2 ounce) vanilla instant pudding mix |
1 1/2 cups milk |
1 teaspoon orange zest |
1/2 cup whipped cream or 1/2 cup non-dairy whipped topping |
2 -2 1/2 cups fresh fruit, cut as desired |
Directions:
1. Heat oven to 375°F
2. Separate dough into 8 triangles. Place in ungreased; 12-inch pizza or 13x9-inch pan; press over bottom and 1/4 inch up sides to form crust.
3. In small bowl, combine butter and almond extract. Brush crust with butter mixture; sprinkle with sugar.
4. Bake for 11-13 minutes or until golden brown. Cool completely.
5. In medium bowl, combine pudding mix and milk; beat at low speed 1 minute. Stir in orange peel.
6. Refrigerate 10 minutes or until set; fold in whipped cream.
7. Spoon pudding over crust and arrange fruit on top. (Strawberries, blueberries, oranges, raspberries, kiwifruit, etc)
8. Refrigerate 1 hour before serving; cut into wedges to serve.
9. Refrigerate leftovers.
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