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Ingredients:
- 1 (7-ounce) container frozen nondairy dessert topping, thawed - divided use
- 1 (10-inch) graham cracker pie crust
- 1 cup milk
- 1 (3.5-ounce) package instant chocolate pudding mix
- 1 cup cherry pie filling
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Directions:
Spread 1 cup dessert topping over bottom of pie crust.
In a medium mixing bowl, whisk milk with chocolate pudding until thickened, about 1 minute; fold in 1½ cups dessert topping. Spread mixture over topping in pie crust. Spread remaining whipped topping on top of chocolate pudding layer, forming a depression in center. Fill depression with cherry pie filling. Chill for 1 hour before serving.
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