2 1/4 c. all-purpose flour
1/2 + 1/3 c. shortening (shortening should be chilled in refrigerator)
1 tsp. salt
7-8 Tbsp. ice water
Mix together flour and salt. Cut shortening into flour with pastry blender, mix until mixture resembles large crumbs. Add ice water 1 Tbsp. at a time until you can form a dough. Refrigerate dough for 30 minutes.
Preheat oven to 400. Roll out the dough and line a 12" fluted tart pan. Prick the dough with a fork, and bake for 10-15 minutes until crust is light brown. Do not over bake. Remove from oven and cool.
2 c. non-dairy whip mix
1 pkg. vanilla instant pudding
Pour non-dairy whip mix into mixer bowl. Sprinkle the pudding mix. Beat at high speed until fluffy. Spread into the pie crust.
Arrange blackberries, blueberries, kiwi, strawberries, raspberries on top of the cream filling.
1 pkg. lemon gel dessert
Prepare according to directions on package. Chill until slightly thickened but not set. Spoon carefully over the fruit.