Cherry Lemon no-bake pie


  • 1 can cherry pie filling (20 oz)
  • 1 box cream cheese (8oz), softened
  • 1 box jello lemon instant pudding
  • 1 tub whipped cream topping
  • 19-10 inch pie crust
  • 1 small lemon
  • 1 cup cold milk


1_ Open pie crust and spread half of the cherry pie filling on bottom of pie crust. Set aside.

2_ In mixing bowl, whip cream cheese until creamy. Gradually mix in milk. Add box of lemon pudding and juice from half the lemon to mixure. Beat two minutes.

3_ Gently stir in half of the tub of whipped topping. Spread mixture on top of cherries in pie crust.

4_ Top lemon filling with remaining whipped topping.

5_ Add remaining cherries to the top of pie. Garnish with lemon slices from remaining half of lemon.

6_ Refrigerate for at least 2-3 hours before serving to allow filling to set. Enjoy!