Lisa's Bavarian Raspberry Tart

 I created this simple but elegant dessert 
for a friends birthday this week.  

Light..easy..delicious..raspberries...what more could one ask for?

 Lisa's Bavarian Raspberry Tart

2 Pillsbury Pie Crusts

16 oz raspberries

1 small box French Vanilla instant pudding

1 3/4 cups milk

8 oz Cool Whip

Bake the pie crusts as directed on the box.  

Cool completely.  

Mix the pudding and the milk until well combined.  

Fold in the cool whip.  

Divide between the 2 crusts.  

Refrigerate the pies overnight.  

Arrange the raspberries on the pies.  

Make the glaze and let cool completely.  

Brush the glaze over the berries and refrigerate 

another hour before serving.  

Glaze:

1 TBSP cornstarch

1/4 cup sugar

1/2 cup water

1/2 cup orange juice

 2 TBSP lemon juice

Mix together sugar and cornstarch in small saucepan.  

Whisk in the water, orange juice and lemon juice.  

Bring to a boil over medium heat; boil gently for one minute.  Remove from heat and allow to cool completely. 

 Brush the glaze evenly over the fruit.  

 **********
The delicious ingredients..

Get the pie crusts ready to bake...

I decided to try the bean trick to weight down the crust as it bakes...

It worked most beautifully!

Mix the milk and the pudding...

Add the cool whip...

Pour the filling into the cooled crusts and refrigerate overnight...

The glaze ingredients...

In your saucepan, whisk the sugar and cornstarch...

the water...

the orange juice...

and the lemon juice...

Boil for a minute, whisking constantly...
Let cool completely...

Place the raspberries on the pies...

They will be beautiful like this!

Brush the glaze on the berries and refrigerate another hour...

Delicious perfection!