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Flurry Fruity Pie

This originally came from a recipe I saw in the lid of a Cool Whip™ container. Usually I prefer real whipped cream, but I was in a hurry and this is definitely quick. The recipe calls for cherry pie filling and vanilla or lemon pudding mix but almost any flavor combination works. Be creative and use whatever flavors you like or have on hand. This is a good pot luck contribution.


 1 graham cracker pie crust
 1 can fruit pie filling
 1 8 ounce package cream cheese, softened
 1 cup cold milk
 1 4 serving size package Jello™ instant pudding mix
 1 8 ounce tub Cool Whip™, thawed and divided in half


Spread half of the pie filling in the bottom of the crust. In a bowl beat the cream cheese until soft and creamy. Add milk gradually, mixing constantly until incorporated and no liquid is visible. Stir in pudding mix. Gently stir in half of the Cool Whip. Spread half of this mixture over the pie filling in the pie crust. Cover with another layer of pie filling, then more cream cheese.

Refrigerate at least three hours. Keep any leftovers (yeah, sure) refrigerated.

Serves: ?
Cream_Cheese Milk No-Cook

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.