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.
