We have mulberries, blueberries, strawberries, raspberries and blackberries growing all around our yard. It is so nice to walk outside this time of year and eat from the yard. Some of the fruit is ready now and some will be ready in a few weeks and some produces for us all summer long.
I like to freeze a lot since we have so much and I also make desserts like my berry coffee cake recipe, warm berries in custard, and this blueberry cheesecake.
If you are looking for more ways to use your berries check out. 7 Ways to use Raspberries.
This Rustic Berry-Cream Tart is extremely easy to make and you can use whatever berries you have laying around.
What You Need
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding or  How to Make Easy Vanilla Pudding – The Easiest Way
1 cup cold milk
1 cup thawed COOL WHIP Whipped Topping
1/2 tsp. cinnamon sugar
1-1/2 cups mixed berries (blueberries, raspberries, sliced strawberries)
1 oz. BAKER'S White Chocolate, melted
Make this Rustic Berry-Cream TartÂ
Heat oven to 450ºF.
Prepare and bake crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool completely.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust; sprinkle with cinnamon sugar. Top with berries; drizzle with chocolate.
Refrigerate several hours or until chilled.
This colorful tart can be refrigerated up to 6 hours before serving. Or for longer storage, store crust (in airtight container at room temperature) and filling (in refrigerator) up to 24 hours. Spoon filling into crust, then top with berries and chocolate as directed just before serving.
See, I told you it was easy and very good. Â Maybe try a different flavor pudding to change it up. I bet lemon would be good too. I might try that and I'll let you know how it is.
Looking for even more recipes? Check out this Lemon Berry Muffins Recipe which is perfect for breakfast or a book club!
