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    Cherry Cream Pie


    Source of Recipe


    BBR

    Recipe Introduction


    Farm Journals Pie Recipes

    List of Ingredients




    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

    Recipe



    Drain cherries, saving juice.

    Soften gelatin in water.

    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).

    Stir remaining hot filling until smooth. Add cherries and pour into pie shell. Cover and cool.

    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.
 

 

 

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