Cantalope Cream Pie

Yields:	6 servings
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Preheat oven to 375 deg.

In a 10 inch pie plate, combune vanilla-wafer crumbs and melted butter.

Press mixture into pie plate andamp; make a slight edge.

Bake crust 8-10 min.

until lightly browned; cool on rack. Meanwhile, in a large saucepan, prepare pudding mix as lablel directs but use only 2 1/2 cups milk, set aside.

Drain cantaloupe pieces well on paper towels, stir chunks into pudding mixture.

Cover surface of pudding mixture with plastic wrap andamp; refrigerate about 30 minutes or until set.

Whip cream and fold into pudding mixture, spoon intocrust.

refrigerate until set.

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A favorite among my family and friends.

Reviewed by apelilae