Reviewed: Nov. 10, 2009

This was VERY good! I doubled the recipe and made it in a 13x9x2 dish with excellent results. Instead of a traditional crust I made a shortbread one (1 1/2 C Flour, 1 1/2 sticks of margarine, melted and 1/2 cup finely chopped pecans. Stir together, then press into bottom of dish, bake at 350 for approx 20-25 min until edges start to brown, cool then proceed with recipe) I would highly recommend that you do not be tempted to substitute the real whipped cream with non-dairy topping, as in my opinion that is one key ingredient that made the dessert so wonderful! Try this one, you will not be sorry!

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Reviewer:

Bev511

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

Excellent recipe. The flavor and texture was perfect. The only change I made was to use the entire can of cherry filling for the middle layer as I used a deep dish pie plate. It was still delicious and is one of my boyfriend's new favorites. Thanks for a great recipe.

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Indy61

Cooking Level: Expert

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Reviewed: Dec. 10, 2008

Excellent flavor and texture! I used a graham cracker crust instead of a pie crust.

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Reviewer:

mswilson

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

This a wonderful pie, I have been making this desert for years, however I have substituted the vanilla pudding for cheesecake pudding and added a dash of pure vanilla extract. My family loves this desert

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Reviewer:

kimicake

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 4, 2007

My husband kept on talking about a "cherry vanilla pie" he had at a restraunt and how much he loved it...so i got on here to see if there was one listed and found this one. Well it defintely passed the test! I used 1 1/2 cans of the pie filling...but that's just because we love cherries!! I have a feeling I will be making this recipe again!

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