Fluffy Lemon Fruit Pie
Posted by: Bev Thu, 4 Mar 2004, at 3:18 p.m.
1 can (21 ounces) cherry pie filling, divided
1 prepared graham cracker crust (6 ounces)
1 package (8 ounces) cream cheese, softened 1 cup cold milk
1 package (4-serving size) JELL-O Lemon or Chocolate Flavor Instant Pudding &
1 carton (8 ounces) frozen whipped topping, thawed, divided
Spread half of the pie filling onto bottom of crust. In a large bowl, beat cream
cheese with wire whisk until creamy. Gradually add milk, mixing until well
blended. Add pudding mix; mix well. Gently stir in half of the whipped topping.
Spread over cherry layer in crust. Spread remaining whipped topping over pudding
layer; cover with the remaining pie filling. Refrigerate 3 hours or until set.
Garnish as desired. Store leftover pie in refrigerator. Yield: 8 servings.