Cherry Cream Pie
  • Baked 9" pie shell
  • 1 (1 lb.) can pitted tart red cherries (water pack)
  • 1 envelope unflavored gelatin
  • 1/4 c. cold water
  • 1 (3 1/4 oz.) pkg. vanilla pudding and pie filling mix
  • 2 1/2 c. milk
  • 1/4 c. sugar
  • few drops of red food color
  • 1 (2 oz.) pkg. dessert topping mix
  • 1/2 tsp. vanilla
  1. Drain cherries, saving juice.
  2. Soften gelatin in water.
  3. Prepare pie filling as directed on package, using 2 c. milk and 2 Tb. sugar. Remove 1 c. of hot filling; add gelatin to it and stir until dissolved. Add remaining 2 Tb. sugar and stir in cherry juice slowly. Add food color to tint mixture delicate pink. Cover and chill in refigerator until partially set (about 1 1/2 hours).
  4. Stir remaining hot filling until smooth. Add cherries and pour into pie shell. Cover and cool.
  5. Prepare dessert topping as directed on package, using 1/2 c. milk and vanilla. Beat partially set gelatin mixture until smooth. Fold into whipped topping. Pile lightly on cherry filling, spreading evenly to edges. Chill several hours before serving.