Serves: 8
Total Calories: 208
1. Spread 1 cup of pie filling in crust.
2. In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of whipped topping. Spread over pie filling in crust.
3. Pipe or spoon remaining whipped topping around edge of pie. Carefully spread remaining pie filling in center of pie.
4. Refrigerate at least 4 hours or until set. Store in refrigerator.
This Chocolate Cherry Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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