Cherry Cream Pie

1. 1

   1. In a large mixing bowl, combine the pudding, whipped topping and condensed milk. Using a mixer, whip the ingredients for 2 minutes.

2. 2

   2. In a separate bowl, combine 2/3 of the crumbs with the melted butter. Spread into the bottom of a 9-inch pie pan. Press down to form a crust.

3. 3

   3. Spread 2/3 of the whipped filling into the crust. Carefully spread into an even layer.

4. 4

   4. Pour the pie filling over the whipped layer, making sure to cover the entire surface.

5. 5

   5. Spread the remaining whipped filling over the cherry layer.

6. 6

   6. Sprinkle the reserved dry graham cracker crumbs over the top of the pie.

7. 7

   7. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.