Cherry Cream Pie - cooking recipe

Ingredients

8 or 9-inch baked pie shell
1 (3 1/2 oz.) pkg. vanilla instant pudding and pie filling
1/2 pkg. whipped topping mix
1 1/2 c. milk
1/2 tsp. almond extract
1 (21 oz.) can cherry pie filling, drained (reserve syrup)

Preparation

Bake pie shell as directed on package.
Beat pudding and pie filling (dry), whipped topping mix (dry), milk and almond extract in bowl 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.
Serves 8.