Gluten Free Fruit Tart
by Amie Valpone
1 box gluten-free vanilla instant pudding mix
1/2 tsp. ground cinnamon
1/4 tsp. fresh orange zest
1 box Crunchmaster Cinnamon & Sugar Grammy Crisps
3 tbsp. dairy-free milk (almond, rice or soy)
2 tbsp. honey
1 pint raspberries
1/4 cup finely chopped fresh mint
Preheat oven to 350 degrees F. Prepare an 8 x 8 inch heart-shaped baking dish with nonstick baking spray; set aside.
Make pudding according to package directions; add cinnamon and orange zest. Set in the refrigerator to chill.
Place Crunchmaster Grammy Crisps into a sealable bag. Using a rolling pin, crush crackers into fine crumbs. In a large bowl, combine crushed crumbs with dairy-free milk and honey; mix well to combine.
Transfer mixture into prepared baking dish. Using a fork, press the crumbs evenly into the bottom of the pan.
Bake in the oven for 20 minutes or until crust is set. Remove from oven; set aside for 10 minutes to cool.
Remove pudding from the fridge; spread pudding in a thin layer across the graham cracker crust. Top with raspberries, then sprinkle with mint.