- 1 Cup California raisins
- 1 Package (3 ounces) vanilla pudding and pie filling (not instant)
- 2 Cups milk
- 1 Cup non-dairy whipped topping, thawed
- 1 Teaspoon lemon juice
- 1/8 teaspoon cinnamon
- 1 baked 9-inch pie shell
In saucepan, blend raisins and pie filling mix; add milk. Cook and stir to a full rolling boil. Remove from heat and chill thoroughly. Fold in whipped topping, lemon juice and cinnamon. Spoon into cooled pie shell. Chill until firm. Garnish with additional whipped topping, if desired.