• 2 cups Nature’s Greens Kale
• 2 teaspoons extra virgin olive oil
• 2 teaspoons honey
• 1 1/2 cups fresh peaches, diced
• 1/2 cup blueberries
• 1/2 cup strawberries, sliced
• 1/4 teaspoon cinnamon
• 3/4 teaspoon sugar
• 1 9-inch refrigerated ready-to-use pie crust
• 1 1/4 cups half and half
• 1 (4 serving) package French Vanilla instant pudding and pie filling
• 1 cup thawed whipped topping

Heat oven to 450 F. Chop kale into small pieces. Pour olive oil and honey over kale and massage with hands; set aside. Add peaches, blueberries, and strawberries; set aside. Combine cinnamon and sugar; set aside. Unroll pie crust onto pizza pan and sprinkle with sugar-cinnamon mixture. Bake crust for 8-10 minutes or until lightly browned and cool completely. While crust is baking, pour half and half into a medium bowl, add pudding and pie filling and beat for 2 minutes or until well blended. Gently stir in whipped topping. Cover pudding and pie filling mixture and refrigerate until smooth. 

Spread cold pie filling over cooled crust, arrange honeyed kale evenly and top with sweetened fruit.