Cherry Lemon no-bake pie

1. 1

   Open pie crust and spread half of the cherry pie filling on bottom of pie crust.

2. 2

   Set aside.

3. 3

   In mixing bowl, whip cream cheese until creamy.

4. 4

   Gradually mix in milk.

5. 5

   Add box of lemon pudding and juice from half the lemon to mixure.

6. 6

   Beat two minutes.

7. 7

   Gently stir in half of the tub of whipped topping.

8. 8

   Spread mixture on top of cherries in pie crust.

9. 9

   Top lemon filling with remaining whipped topping.

10. 10

    Add remaining cherries to the top of pie.

11. 11

    Garnish with lemon slices from remaining half of lemon.

12. 12

    Refrigerate for at least 2-3 hours before serving to allow filling to set.

13. 13

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.