Cherry Cream Pie

Name: Cherry Cream Pie
Cuisine: United States
Ingredients: ½ tsp. vanilla; Few drops of red food color; ¼ c. sugar; 2½ c. milk; 1 (3¼ oz.) pkg. vanilla pudding and pie filling mix; 1 (3¼ oz.) pkg. vanilla pudding and pie filling mix; 1 c. cold water; 1 envelope unflavored gelatin; 1 (1 lb.) can pitted tart red cherries (water pack); 1 (1 lb.) can pitted tart red cherries (water pack); Baked 9" pie shell

Preparation info

Difficulty
Easy

Appears in

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

Ingredients

Baked 9" pie shell
1 (1 lb.) can pitted tart red cherries (water pack)
1

Americas
United States
Pie

Method

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 pa