Cherry Lemon Pie2007-03-12
- Course: Desserts
- Yield : 1
- Servings : 10
- Prep Time : 1:30 h
- Cook Time : 0m
- Ready In : 1:30 h
- Add to Recipe Box
- 1 (21 oz) can cherry pie filling Reserve a few cherries for topping
- 1 (9 inch) graham cracker pie crust
- 1 (8 oz) package softened cream cheese
- 1 cup cold milk
- 1 (3 oz) package instant lemon pudding
- 1 (8 oz) Cool Whip
Partially thaw the Cool Whip to make it easier to spread
In a large bowl, beat the cream cheese with wire whisk until smooth.
Gradually beat in the milk until blended. Adding the pudding mix and beat until smooth.
Gently fold in half of the Cool Whip.
Spread the cherry pie filling on bottom of the crust.
Spread cream cheese mixture over cherry pie filling in crust; spread the remaining cool whip over cream cheese mixture.
Chill for at least one hour before serving.