1 box vanilla or lemon flavor instant pudding mix
1 orange, zested
1/2 cup seedless raspberry or blackberry preserves
1 prepared graham cracker crust, found on baking aisle
1/2 pint raspberries
1/2 pint blackberries or blueberries, your preference
6 large strawberries, sliced
2 tablespoons chopped fresh mint, optional

Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding.

Spread a thin layer of preserves across the bottom of graham cracker crust.

Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.

Recipe compliments of Rachael Ray