Cherry Cream Pie

Meiling206 10

"Sweet and delicious. Recipe calls for pre-made graham cracker crust, but I usually make my own."
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2 h 10 m servings 408 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
  2. Refrigerate until set and chilled completely, about 2 hours.



I made this exactly. I didn't care much for it. it's like its trying to be a cheesecake but isn't. my husband and mother loved it, though. mom even ask for the recipe.

It came out like pudding, did not set.