Flat Bottom Fruit Pie

1 refrigerated ready to use pie crust (1/2 of 15oz pkg)
1 tsp cinnamon sugar
1 1/4 C half & half (or milk)
1 pkg (4 serving size) Instant Vanilla Pudding mix
1 C thawed Cool Whip
1 1/2 C fresh peaches
1/2 C fresh blueberries
1/2 C fresh raspberries (or whatever fruit you enjoy! I love strawberries...)

Preheat oven to 450 F. Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar. Bake 8-10 min or until lightly browned; cool completely. Meanwhile, pour half and half into bowl. Add dry pudding mix. Beat with wire whisk 2 min, or until well blended. Gently stir in whipped topping; cover. Refrigerate until ready to use. Spread pudding mixture over crust just before serving; top with fruit.