1 (19 ounce) can vanilla pudding
2 jellies strawberries, sliced
1 cup chopped pecans
3/4 cup chopped cranberries
3/4 cup sliced dates
3/4 cup sliced dates
3 tablespoons lemon juice
Pour pudding in large bowl. Stir in strawberries, pecans and cranberries. Add lemon juice. Pour into pie shell.
Cool completely. Refrigerate for 2 hours, or until set. Serve at room temperature or refrigerate.