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.