When we were at the VA in Ft Worth this week, they had some tables set up passing out sugar-free recipes and some featuring cherries in honor of the upcoming Presidents Day. I picked up one of each and think Samantha (my granddaughter) and I will try this one tomorrow when she is here. It is from Lucky Leaf so I will use their brand information just like the recipe states.
1 can (21 oz) LUCKY LEAF CHERRY PIE FILLING
1 (9-inch) prepared graham cracker crust
1 package (8 oz) cream cheese, softened
1 cup cold milk
1 package (3-oz) instant lemon pudding mix
1 container (8-oz) frozen whipped topping, thawed
Spread the cherry pie filling on bottom of crust.
In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix, and beat until smooth. Gently fold in half of the whipped topping.
Spread cream cheese mixture over the cherry pie filling in crust.
Spread remaining whipped topping over the cream cheese mixture. Chill. Makes 12 servings.
Note: Those would be awfully small servings!