1 graham cracker pie crust
232 g cream cheese, softened
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
Cream together cream cheese and powdered sugar. Spread in bottom of pie crust. Refrigerate.
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.