Ingrients & Directions


1 Graham cracker pie crust 1 pk Pudding & pie filling —
3 1/2 c Cool whip, thawed (8oz.) Chocolate flavored —
1 c Milk 4 serving size
1 c Cherry pie filling

Spread 1 cup whipped topping on bottom of pie crust. Combine milk and
pudding mix in a medium bowl. Blend with wire whisk or mixer on low speed
for 1 minute. Fold in 1 1/2 cups whipped topping. Spread over topping in
crust. Spread remaining topping over the top of the crust, leaving a 1″
border and forming a depression in the center. Spoon the cherry pie
filling into depression. Chill for 3 hours minimum. Garnish with melted
chocolate if desired.

Yields
6 servings

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