Cherry Cream Cheese Pie
- 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.