Cantaloupe Cream Pie

Preheat oven to 375 degrees F. In a 10" pie plate, combine vanilla wafer crumbs and melted butter.

Press the mixture onto the bottom and sides of the pie plate; make a slight edge. Bake until lightly browned, 8 to 10 minutes. Let cool on wire rack.

Meanwhile, in a large saucepan, prepare pudding mix according to label directions but using only 2 1/2 cups milk. Drain cantaloupe pieces well on paper towels; stir the cantaloupe into the pudding mixture.

Cover the surface of the pudding mixture with plastic wrap; refrigerate until set, about 30 minutes.

Whip the cream and fold into the pudding mixture; spoon into the crust. Refrigerate until set.