1 can (21 oz) cherry pie filling, divided 1 Graham pie crust (6 oz) I prefer a larger crust because this pie has LOTS of filling. 1 pkg (8 oz) Cream Cheese, softened 1 C. cold milk 1 pkg. Lemon or Vanilla Instant pudding 1 tub (8 oz) Cool Whip Extra Creamy Whipped Topping, thawed & divided
Spread half of the cherry pie filling in the bottom of crust.
Beat cream cheese in large bow with hand mixer until creamy. Gradually add milk, mixing well. Add pudding mix & beat until well blended & fluffy. Gently stir in half of the Cool Whip; spread over cherry layer in crust. Cover with layers of remaining Cool Whip & cherry pie filling.