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Cherry Vanilla Ribbon Pie
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8 oz cream cheese, softened
14 oz. sweetened condensed milk
3/4 cup cold water
3 3/8 oz. French vanilla instant Pudding mix
1/2 pt whipping cream, whipped
21 oz. can Cherry pie filling, Chilled
1 9 inch pie crust, baked
In a large mixing bowl, beat cream cheese until fluffy. Then gradually beat in the condensed milk until smooth. On low speed add the water and pudding mix until smooth. Fold in whipped cream.
Spread half of the cream cheese mixture into pie shell. Top with half of the cherry pie filling. Repeat.
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