White Chocolate-Cherry Pie

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 1-1/2 cups cherry pie filling, divided
• 1 pkg. (4 oz.) BAKER'S White Chocolate, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 3 cups JET-PUFFED Miniature Marshmallows
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1. Prepare and bake pie crust in 9-inch pie plate as directed on package for one-crust baked shell.
2. Cool.
3. Spread 1 cup pie filling onto bottom of crust.
4. Microwave 3 oz.
5. chocolate in medium microwaveable bowl on HIGH 1-1/2 min.
6. or until almost melted, stirring after 1 min.
7. ; stir until completely melted.
8. Cool slightly.
9. Add cream cheese and vanilla; mix well.
10. Microwave marshmallows in separate microwaveable bowl 1 min.
11. or until melted, stirring every 30 sec.
12. Add to cream cheese mixture; mix well.
13. Stir in 2-1/2 cups COOL WHIP.
14. Spoon into crust.
15. Refrigerate 2 hours or until firm.
16. Microwave remaining chocolate in microwaveable bowl 45 sec.
17. to 1 min.
18. or until chocolate is almost melted, stirring after 30 sec.
19. ; stir until chocolate is completely melted.
20. Top pie with remaining COOL WHIP and pie filling; drizzle with melted chocolate.

ready, cherry pie filling, s white chocolate, philadelphia cream cheese, vanilla, jetpuffed miniature marshmallows

Taken from www.kraftrecipes.com/recipes/white-chocolate-cherry-pie-184239.aspx (may not work)