Cherry Cream Pie

Ingredients

• 8 or 9-inch baked pie shell
• 1 pkg vanilla instant pudding and pie filling
• 12 pkg whipped topping mix
• 1 12 c milk
• 12 tsp almond extract
• 1 c cherry pie filling drained

Directions

1. Bake pie shell
2. Beat pudding and pie filling whipped topping mix milk and almond extract in 2 12-quart bowl on low speed until blended
3. Beat on high speed until soft peaks form about 3 minutes
4. Fold in cherries
5. Pour into pie shell
6. Refrigerate until firm at least 2 hours
7. Top each serving with 12 cup reserved syrup
8. Makes 8 servings 360 calories per serving