Recipe of the Month

February Recipe
 
 
 

Fluffy Fruit Pie

Ingredients

· 1 can (21 oz) cherry pie filling

· 1 ready to use graham cracker crumb crust.

· 1 pkg. (8 oz) cream cheese

· 1 cup cold milk

· 1 pkg (3.4 oz) Jello vanilla flavor instant pudding

· 1 tub (8 oz) cool whip extra creamy, thawed, divided.

Directions

1. Spread half of the cherry pie filling onto bottom of crust

2. Beat cream cheese in large bowl with wire whisk until creamy. Gradually add milk, beating until well blended. Stir in dry pudding mix. Gently stir in half of the whipped topping; spread over wherry layer in crust. Cover with a layer of remaining whipped topping and remaining cherry pie filling.

3. Refrigerate for 3 hours or until set. Store leftover pie in refrigerator.

Review by Heather Garcia

I used strawberry pie filling instead of cherry filling. I also used cheesecake pudding mix instead of vanilla pudding mix. I didn’t have an already ready graham cracker crust, so I made my own. My crust got stuck to the bottom of my pie dish, so this turned into a bowl pie mix. Other than the crust getting stuck to the pie dish it was absolutely delicious and I was the only one that ate it because the kids did not want to try it.