Cherry Cream Pie


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By
Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Baked 9" pie shell
1 (1 lb.) can pitted tart red cherries (water pack)
1 envelope unflavored gelatin
1/4 c. cold water
1 (3 1/4 oz.) pkg. vanilla pudding and pie filling mix
2 1/2 c. milk
1/4 c. sugar
few drops of red food color
1 (2 oz.) pkg. dessert topping mix
1/2 tsp. vanilla


Directions

Drain cherries, saving juice.


Soften gelatin in water.


Prepare pie filling as directed on package, using 2 c. milk and 2 Tb. sugar. Remove 1 c. of hot filling; add gelatin to it and stir until dissolved. Add remaining 2 Tb. sugar and stir in cherry juice slowly. Add food color to tint mixture delicate pink. Cover and chill in refigerator until partially set (about 1 1/2 hours).


Stir remaining hot filling until smooth. Add cherries and pour into pie shell. Cover and cool.


Prepare dessert topping as directed on package, using 1/2 c. milk and vanilla. Beat partially set gelatin mixture until smooth. Fold into whipped topping. Pile lightly on cherry filling, spreading evenly to edges. Chill several hours before serving.


Questions, Comments & Reviews


Sounds wonderful! Someone from my church, told me about a Cherry Cream Pie, and suggested I make it. So far, yours is the only recipe for it. I bet it's a hit, even with people who hate bannanas.


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