1 package (3.4 oz.) cheesecake instant pudding and pie filling
1 sm. can cherry pie filling
1 graham cracker pie crust (6 oz.)
Almonds, toasted and chopped (optional, for garnish)
Add To Shopping List
Let's Make It
In large bowl, whisk sour cream, lemon juice and almond extract together. Add about 2/3 of the Cool Whip; fold and mix well. Add pudding mix; mix well (mixture will be thick). Set aside.
Strain cherry pie filling, discard cherries and pour about 1 cup filling over pie crust. Top with sour cream mixture, spreading evenly. Spread remaining Cool Whip over sour cream mixture, and sprinkle with almonds, if desired.
Refrigerate at least 30 min. (but best longer or overnight).
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.