Lemon-Cherry Pie Best Family Recipes

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Lemon-Cherry Pie

"This is a wonderfully light recipe for summer season that doesn't have a heavy 'cherry pie filling' taste."

Ingredients :

1 (16 ounce) can cherry pie filling
1 (9 inch) organized graham cracker crust
1 (four.Three ounce) package non-immediately lemon pudding blend
1 cup milk
1 egg yolk
half cup white sugar
1 cup cream cheese
1 (eight ounce) container frozen whipped topping, thawed

Instructions :

Prep : 20M	Cook : 8M	Ready in : 4H20M

Layer 2/three of the pie filling inside the bottom of graham cracker crust; reserve closing 1/3 for topping.
In a medium saucepan, combine the pudding with milk, egg yolk, and sugar. Cook over medium warmness till pudding has installation. Pudding might be very thick; this is k. Remove pudding from range and transfer to a 1 quart bowl. Stir inside the cream cheese till completely blended.
Fold in 1/2 of the whipped topping into the pudding aggregate. Pour combination into pie shell and top with the remaining whipped topping. Garnish top of pie with cherries which can be in reserved pie filling. Cover and refrigerate for three hours.

Notes :

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