Chocolate Cherry Cream Pie
2 tablespoons granulated sugar
6 tablespoons butter, melted
1 small box instant chocolate pudding mix
1/2 container Cool Whip
1 can cherry pie filling
Crush crackers into fine crumbs. Combine well with sugar and butter. Press
firmly into 9-inch pie plate.
Bake at 350 degrees F for 8 minutes. Cool before filling.
Prepare pudding as directed for pie filling. Chill for 30 minutes, then spread
Spread Cool Whip carefully on top.
Spoon cherries on top.
Chill for 2 hours before serving.