Cherry Lemon no-bake pie

• 1 can cherry pie filling (20 oz)
• 1 box cream cheese (8oz), softened
• 1 box jello lemon instant pudding
• 1 tub whipped cream topping
• 1 9-10 inch pie crust
• 1 small lemon
• 1 cup cold milk

1. Open pie crust and spread half of the cherry pie filling on bottom of pie crust.
2. Set aside.
3. In mixing bowl, whip cream cheese until creamy.
4. Gradually mix in milk.
5. Add box of lemon pudding and juice from half the lemon to mixure.
6. Beat two minutes.
7. Gently stir in half of the tub of whipped topping.
8. Spread mixture on top of cherries in pie crust.
9. Top lemon filling with remaining whipped topping.
10. Add remaining cherries to the top of pie.
11. Garnish with lemon slices from remaining half of lemon.
12. Refrigerate for at least 2-3 hours before serving to allow filling to set.
13. Enjoy!

cherry pie filling, cream cheese, whipped cream topping, crust, lemon, cold milk

Taken from cookpad.com/us/recipes/340817-cherry-lemon-no-bake-pie (may not work)