1 pk (8-oz) cream cheese;
-softened
1 cn (14-oz) sweetened condensed
-milk
3/4 c Cold water
1 pk (3.4-oz) french vanilla
-instant pudding mix
1/2 pt Whipping cream; whipped
1 cn (21-oz) cherry pie filling;
-chilled
1 9-inch pie crust; baked
submitted by: jmchee@goodnet.com (Marina Cheesman, Phoenix, AZ)
In a large mixing bowl, beat cream cheese until fluffy. Then gradually beat
in the condensed milk until smooth. On low speed add the water and pudding
mix until smooth. Fold in whipped cream.
Spread half of the cream cheese mixture into pie shell. Top with half of
the cherry pie filling. Repeat.
Chill 2 hours.
NOTES : This is great with a cookie type pie crust. Also this can be
lowered in richness and calories by using nuefatchel instead of cream
cheese and a low fat or fat free condensed milk.
DAVE DAVIDG@CLAM.RUTGERS.EDU
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE – 17 JUNE 1996
From the ‘RECIPEinternet: Recipes from Around the World’ recipe list.
Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
