Ingredients
1 can (21 oz) cherry pie filling1 HONEY MAID graham cracker pie crust
one 8 oz pkg PHILADELPHIA Cream cheese
1 cup cold milk
1 pkg (4 serving size) JELL-O Lemon or Vanilla Pudding & Pie filling
1 tub (9 oz) COOLWHIP
Instructions
- In a mixing bowl, beat the cream cheese and milk until blended.
- Stir in pudding mix and half of the Cool Whip. MIx well.
- Spread half the cherry pie filling onto the bottom of the pie crust.
- Spoon half of the whipped topping mixture over the cherry layer.
- Repeat with the cherry layer and then the whipping topping mixture.
- Refrigerate for at least 3 hours before serving.
Notes
I cut this recipe off the top of a Coolwhip container
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