Ingredients4 h 20 m servings 509
- Layer 2/3 of the pie filling in the bottom of graham cracker crust; reserve remaining 1/3 for topping.
- In a medium saucepan, combine the pudding with milk, egg yolk, and sugar. Cook over medium heat until pudding has set up. Pudding will be very thick; this is okay. Remove pudding from stove and transfer to a 1 quart bowl. Stir in the cream cheese until completely combined.
- Fold in 1/2 of the whipped topping into the pudding mixture. Pour mixture into pie shell and top with the remaining whipped topping. Garnish top of pie with cherries that are in reserved pie filling. Cover and refrigerate for 3 hours.
Per Serving: 509 calories; 24.9 67.1 5.2 60 343 Full nutrition
ReviewsRead all reviews 4
This had good flavor, but was too much work. If I make it again, I'm just going to use instant lemon pudding. My cooked pudding turned out lumpy, even though I was constantly stirring.
I might be biased because I have a taste for pudding dishes, but this was a great idea, and the flavors mixed wonderfuly
I always buy fresh cherries in bulk while they are in season. I pit them with a hand tool cherry pitter that I bought at Crate n Barrel, and then bag them up in quart sized ziplocs, then put th...