Cherry Cream Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Don’t hesitate to serve this fast-fix pie to guests—they’ll brag about it


  • Baked 9" pie shell
  • 1 (1 lb.) can pitted tart red cherries (water pack)
  • 1 envelope unflavored gelatin
  • 1 c. cold water
  • 1 ( oz.) pkg. vanilla pudding and pie filling mix
  • c. milk
  • ¼ c. sugar
  • Few drops of red food color
  • 1 (2 oz.) pkg. dessert topping mix
  • ½ tsp. vanilla


  • Drain cherries, saving juice.
  • Soften gelatin in water.
  • Prepare pie filling as directed on package, using 2 c. milk and 2 tblsp. sugar. Remove 1 c. of hot filling; add gelatin to it and stir until dissolved. Add remaining 2 tblsp. sugar and stir in cherry juice slowly. Add food color to tint mixture delicate pink. Cover and chill in refrigerator until partially set (about 1½ hours).
  • Stir remaining hot filling until smooth. Add cherries and pour into pie shell. Cover and cool.
  • Prepare dessert topping as directed on package, using ½ c. milk and vanilla. Beat partially set gelatin mixture until smooth. Fold into whipped topping. Pile lightly on cherry filling, spreading evenly to edges. Chill several hours before serving.