Cherry Pie

Ann Dodd, F.H.S.

Filling:

  • 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

Crust: Cook 15 minutes, then cool.

Filling: Beat cream cheese and sugar. Fold in 1/2 of Cool Whip®. Spread over crust. Chill. Mix 1 package instant pudding and milk. Beat. Fold in cherry pie filling. Spread over cream cheese mixture. Top with remaining Cool Whip. Chill and serve.





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