Cherry Vanilla Ribbon Pie                      


8 oz Cream cheese -- softened
14 oz Sweetened condensed milk
3/4 c Cold water
3 3/8 oz French vanilla instant
Pudding mix
1/2 pt Whipping cream -- whipped
21 oz Cherry pie filling --
Chilled
1 9 inch pie crust -- baked

In a large mixing bowl, beat cream cheese until
fluffy. Then gradually beat in the condensed milk
until smooth. On low speed add the water and pudding
mix until smooth. Fold in whipped cream.

Spread half of the cream cheese mixture into pie
shell. Top with half of the cherry pie filling.
Repeat.

Chill 2 hours.