Cherry Cream Pie

• 1 ounce, weight Cheesecake Instant Pudding Powder
• 8 ounces, weight Cool Whip , Thawed
• 14 ounces, weight Sweetened, Condensed Milk
• 15 Graham Crackers, Crushed, Divided
• 4 Tablespoons Butter, Melted
• 21 ounces, weight Cherry Pie Filling

1. 1. In a large mixing bowl, combine the pudding, whipped topping and condensed milk. Using a mixer, whip the ingredients for 2 minutes.
2. 2. In a separate bowl, combine 2/3 of the crumbs with the melted butter. Spread into the bottom of a 9-inch pie pan. Press down to form a crust.
3. 3. Spread 2/3 of the whipped filling into the crust. Carefully spread into an even layer.
4. 4. Pour the pie filling over the whipped layer, making sure to cover the entire surface.
5. 5. Spread the remaining whipped filling over the cherry layer.
6. 6. Sprinkle the reserved dry graham cracker crumbs over the top of the pie.
7. 7. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

milk, crackers, butter, pie filling

Taken from tastykitchen.com/recipes/desserts/cherry-cream-pie/ (may not work)