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Cherry Cream Pie

With the weather getting warmer and the days getting longer, it is time to begin outdoor entertaining with family and friends. After a cookout on a hot summer day, a cool, refreshing dessert is the best way to finish the meal. I first made this recipe as a twist on the classic Cherry Yum Yum, a classic Southern dessert. This pie was such a hit that it is now expected at family gatherings. You can change up the pie filling for different berry flavors and have a large dessert spread in no time!
15 Graham Crackers, Crushed
4 Tablespoons Butter, Melted
21 Ounces (weight) Cherry Pie Filling
1 Ounce (weight) Instant Cheesecake Pudding Powder
8 Ounce (weight) Cool Whip Topping, Thawed
14 Ounces (weight) Sweetened Condensed Milk

1. In a large mixing bowl, combine the pudding, whipped topping and condensed milk. Using a mixer, whip the ingredients for 2 minutes.
2. In a separate bowl, combine 2/3 of the crumbs with the melted butter. Spread into the bottom of a 9-inch pie pan. Press down to form a crust.
3. Spread 2/3 of the whipped filling into the crust. Carefully spread into an even layer.
4. Pour the pie filling over the whipped layer, making sure to cover the entire surface.
5. Spread the remaining whipped filling over the cherry layer.
6. Sprinkle the reserved dry graham cracker crumbs over the top of the pie.
7. Cover with plastic wrap and refrigerate for at least 4 hours before serving.


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