Cherry Vanilla Ribbon Pie

  • on July 19, 2007
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Ingrients & Directions

8 oz Cream cheese — softened
14 oz Sweetened condensed milk
3/4 c Cold water
3 3/8 oz French vanilla instant
Pudding mix
1/2 pt Whipping cream — whipped
21 oz Cherry pie filling —
1 9 inch pie crust — baked

In a large mixing bowl, beat cream cheese until fluffy. Then
gradually beat in the condensed milk until smooth. On low speed add
the water and pudding mix until smooth. Fold in whipped cream.

Spread half of the cream cheese mixture into pie shell. Top with half
of the cherry pie filling. Repeat.

Chill 2 hours.

1 Servings

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