More Great Recipes: Pie

Cherry Cream Pie


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By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


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.


Pairs Well With


Notes

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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