Low-Fat Cherry Cheesecake Pudding Pie - cooking recipe

Ingredients

6 ounces reduced fat graham cracker crust
21 ounces cherry pie filling
1 cup skim milk
6 3/4 ounces cheesecake flavor instant pudding and pie filling
8 ounces Cool Whip Free, thawed

Preparation

Spoon half of the pie filling into crust.
In a mixing bowl, combine milk, and pudding mixes. Mix until smooth.
Fold in whipped topping.
Spoon mixture over pie filling in crust.
Refrigerate three hours or until set.
Top with remaining pie filling.
You can sprinkle with some shaved chocolate for a nice effect.