Fluffy Lemon Fruit Pie

Ingredients

• 21 ounce cherry pie filling canned
• 8 ounce cream cheese softened
• 9 inch graham cracker crust prepared
• 3 ounce lemon pudding mix instant
• 1 cup milk cold
• 8 ounce non-dairy whipped topping frozen thawed

Equipment

• bowl
• whisk

Directions

1. Spread half of the cherry pie filling on bottom of crust.
2. In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beat in milk until well blended.
3. Add pudding mix, and beat until smooth. Gently fold in half of the whipped topping.
4. Spread cream cheese mixture over cherry filling in crust.
5. Spread remaining whipped topping over the cream cheese mixture. Spoon remaining cherry pie filling over whipped topping layer. Refrigerate 3 hours.