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Lemon-Cherry Pie

By: CHERRYT  
"This is a wonderfully light recipe for summer that doesn't have a heavy 'cherry pie filling' taste."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (3)

Rate/Review | 169 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
20 Min
Ready In:
4 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 1 (16 ounce) can cherry pie filling
  • 1 (9 inch) prepared graham cracker crust
  • 1 (4.3 ounce) package non-instant lemon pudding mix
  • 1 cup milk
  • 1 egg yolk
  • 1/2 cup white sugar
  • 1 cup cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed

Directions

  1. Layer 2/3 of the pie filling in the bottom of graham cracker crust; reserve remaining 1/3 for topping.
  2. In a medium saucepan, combine the pudding with milk, egg yolk, and sugar. Cook over medium heat until pudding has set up. Pudding will be very thick; this is okay. Remove pudding from stove and transfer to a 1 quart bowl. Stir in the cream cheese until completely combined.
  3. Fold in 1/2 of the whipped topping into the pudding mixture. Pour mixture into pie shell and top with the remaining whipped topping. Garnish top of pie with cherries that are in reserved pie filling. Cover and refrigerate for 3 hours.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 509 | Total Fat: 24.9g | Cholesterol: 60mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2005 by DRUBLICKSHDW 
I might be biased because I have a taste for pudding dishes, but this was a great idea, and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by Shelia 
Very yummy and so simple to make. Everyone loves it and am always having someone ask for the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by A Schanze 
This had good flavor, but was too much work. If I make it again, I'm just going to use... MORE

 
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