Cherry Pie

Ann Dodd, F.H.S.

Pie:

  • 8 oz cream cheese
  • 2/3 cup sugar
  • 1 (12 oz) box Cool Whip®
  • 1 package French vanilla instant pudding
  • 1 1/2 cup milk
  • 1 can cherry pie filling

Crust:

  • 3/4 cup oleo
  • 1 1/3 cup flour
  • 3 Tbsp sugar

Cook 15 minutes. Cool.

Beat 8 ounces cream cheese and sugar. Fold in 1/2 of Cool Whip®. Spread over cooled crust. Chill. Mix pudding and milk and beat. Fold in pie filling. Spread over crust. Top with remaining Cool Whip®.

Chill and serve.





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