A dessert you can completely prepare the day before you want to serve it.

Pastry for 2-crust pie
1 (2 1/4 oz.) pkg. no-baked custard-flavored dessert mix
2 c. milk
1 (8 oz. pkg. cream cheese, cubed
1/2 tsp. vanilla
2 c. fresh strawberries, halved
1 (8 oz.) can sliced peaches, drained
1 sm. bananas, sliced
2 tbsp. cornstarch
2 tbsp. sugar
1/4 tsp. ground mace
2/3 c. orange juice
1/2 c. red currant jelly

Roll pastry to fit 12-inch pizza pan. Trim and flute edges; prick pastry. Bake in 425 degree oven for 12 to 15 minutes. In saucepan, add custard mix to milk. Cook and stir over medium heat until mixture comes to a rolling boil; cook 3 minutes more. Remove from heat. Stir in cream cheese and vanilla, beating smooth with rotary beater. Cool 10 minutes, stirring occasionally.

Spoon onto pastry. Chill until nearly firm. Arrange halved strawberries around edge, sliced peaches in a spoke pattern in the middle, and banana slices in the center.

In small saucepan, combine the cornstarch, sugar, and mace. Stir in orange juice; add jelly. cook and stir until mixture thickens and bubbles; cook 2 minutes more. Cool slightly. spoon over arranged fruit. Chill well. Makes 10 servings.