- 21 oz Cherry Pie Filling
- 9 oz – 10 inch Graham Cracker Pie Crust (store bought)
- 8 oz Cream Cheese, softened
- 1 c Whole Milk
- 3.4 oz Vanilla Instant Pudding
- 8 oz Cool Whip, thawed and divided (I used extra creamy)
Spread half of the cherry pie filling into the bottom of the graham cracker pie crust.
In a mixing bowl, beat the cream cheese with a mixer until fluffy.
Slowly add the milk into the cream cheese while beating to combine.
Next, add the vanilla pudding mix and combine with the cream cheese mixture.
Fold in half of the Cool Whip with the cream cheese mixture gently to combine.
Next, layer the cream cheese mixture over the cherry layer in the pie crust.
Top with the remaining Cool Whip then add the remaining cherry pie filling on top.
Refrigerate for at least 3 hours before serving.
Top with whipped cream, if desired, when serving.
Tip: place the pie into the freezer for 15 minutes before slicing and use scissors to snip the tin pie pan to ease removing pie slices.