Fluffy Lemon Fruit Pie Recipe
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Fluffy Lemon Fruit Pie

1 graham cracker pie crust
1 (8-oz.) pkg. cream cheese, softened
1 (8-oz.) tub Cool Whip, thawed in refrigerator
1 (21-oz.) can cherry pie filling, divided
1 cup cold milk
1 (4-serving size) pkg. lemon flavor instant pudding

Spread half of the cherry pie filling on bottom of crust.

In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix. Beat until smooth. Gently stir in 1/2 tub Cool Whip.

Spread over cherry pie filling on bottom of crust. Spread remaining Cool Whip over pudding mixture. Spoon remaining cherry pie filling over Cool Whip layer.

Refrigerate 3 hours.

Makes 8 servings.

NOTE: The pie is servable after 3 hours, but gets firmer after more cooling time. Let set overnight if possible.

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