Ingredients

Crust

• 1 graham cracker pie crust
• 232 g cream cheese, softened

Filling

• 60 g powdered sugar
• 220 g Tree Top IQF Dark Sweet Cherries
• 88 g cherry Jello
• 96 g vanilla pudding mix (NOT instant)
• 237 g water
• 2.30 g plain gelatin

Directions

Cream together cream cheese and powdered sugar.  Spread in bottom of pie crust.  Refrigerate.

Filling:

Combine Jello, pudding, water and gelatin in a medium saucepan.  Bring to a boil stirring constantly.  Remove from heat and let cool 10-15 minutes.  Add cherries and stir.  Spread over cream cheese mixture.  Refrigerate for at least one hour.  Before serving, top with whipped cream if desired.