1 pkg (8 oz.) Philadelphia cream cheese, softened, divided
1 cup cold milk
1 small box Jell-O instant vanilla pudding & pie filling (I use sugar free)
1 tub (8 oz.) Cool Whip, divided
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Let's Make It
Bake pie crust at 450°F until brown. Cool. Spread 1/2 can cherry pie filling and pecan pieces in cooled pie crust.
Beat cream cheese. Slowly add milk, beating well with whisk. Add vanilla instant pudding & pie filling. Mix thoroughly. Add 1/2 tub of Cool Whip. Mix all ingredients well. Pour on top of cherries & pecan pieces in crust. Refrigerate until ready to serve.
Spread other 1/2 tub of Cool Whip over filling. Top with remaining cherry pie filling. Refrigerate a few minutes before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.