Light Cherry Vanilla Ribbon Pie with Corn Flakes Crust

• 1 1/2 cups corn flake crumbs
• 1 tablespoon vegetable oil
• 8 ounces cream cheese softened
• 14 ounces milk, sweetened condensed
• 3/4 cup water cold
• 338 ounces instant pudding mix, vanilla
• 1 cup whipped topping, prepared
• 21 ounces cherry pie filling

1. Preheat oven to 350F (180C).
2. Prepare a 9 inch pie pan with cooking spray and flour; set aside.
3. To prepare crust, combine corn flake crumbs and oil in a small mixing bowl.
4. Press into prepared pan.
5. Bake for 10 minutes.
6. Meanwhile to prepare filling, combine cream cheese, sweetened condensed milk, water, vanilla pudding.
7. Mix until smooth.
8. Fold in whipped topping.
9. Spread half of the cream cheese mixture into prebaked pie crust.
10. Top with half of the cherry pie filling.
11. Repeat layers.
12. Chill for 2 hours or until set.

corn flake crumbs, vegetable oil, cream cheese, milk, water cold, vanilla, whipped topping, cherry pie filling

Taken from recipeland.com/recipe/v/light-cherry-vanilla-ribbon-pie-44315 (may not work)