Cherry vanilla ribbon pie #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Corn flake crumbs |
| 1 | tablespoon | Oil |
| 8 | ounces | Fat-free cream cheese; Softened |
| 14 | ounces | Fat-free sweetened condensed Milk |
| ¾ | cup | Cold water |
| 3⅜ | ounce | Fat-free vanilla pudding Mix |
| 1 | cup | Cool Whip Lite®; thawed |
| 21 | ounces | Cherry pie filling; Chilled |
Directions
CRUST
FILLING
Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine corn flake crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. Meanwhile to prepare filling, combine cream cheese, sweetened condensed milk, water, vanilla pudding. Mix until smooth. Fold in whipped topping. Spread half of the cream cheese mixture into prebaked pie crust. Top with half of the cherry pie filling. Repeat layers. Chill for 2 hours or until set.
Date: Thu, 20 Jun 1996 09:07:44 -0500 From: matejka@... (Anita A. Matejka) MC-Recipe Digest V1 #122
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .