Fluffy Fruit Pie

Fluffy Fruit Pie

 

1 can (21 oz) cherry pie filling

1 ready-to-use graham cracker crumb crust

1 pkg (8 oz) Philadelphia Cream Cheese

1 cup cold milk

1 pkg (3.4 oz) Jello-o Vanilla Flavor Instant Pudding

1 tub (8 oz) COOL WHIP extra creamy, thawed , divided

 

SPREAD: half of the cherry pie filling onto bottom of crust

 

BEAT: cream cheese in large bowl with wire whisk until creamy.  Gradually

Add milk, beating until well blended.  Stir in dry pudding mix.  Gently stir in half

of the whipped topping; spread over cherry layer in crust.  Cover with layer of

remaining whipped topping and remaining pie filling.

 

REFRIGERATE: 3 hours or until set.  Store leftover pie in refrigerator.

 

I used blueberry pie filling when I made this last week and it was wonderful.

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