Cherry Cream Pie - cooking recipe

Ingredients

8 or 9-inch baked pie shell
1 pkg. vanilla instant pudding and pie filling
1/2 pkg. whipped topping mix
1 1/2 c. milk
1/2 tsp. almond extract
1 c. cherry pie filling, drained

Preparation

Bake pie shell.
Beat pudding and pie filling, whipped topping mix, milk and almond extract in 2 1/2-quart bowl on low speed until blended.
Beat on high speed until soft peaks form, about 3 minutes.
Fold in cherries.
Pour into pie shell.
Refrigerate until firm, at least 2 hours.
Top each serving with 1/2 cup reserved syrup.
Makes 8 servings, 360 calories per serving.