Cherry Cream Pie
With the weather getting warmer and the days getting longer, it is time to begin outdoor entertaining with family and friends. After a cookout on a hot summer day, a cool, refreshing dessert is the best way to finish the meal. I first made this recipe as a twist on the classic Cherry Yum Yum, a classic Southern dessert. You can change up the pie filling for different berry flavors and have a large dessert spread in no time!
Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Pudding | not in our table | 0 |
| Pie Filling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ounce, weight Cheesecake Instant Pudding Powder
- 8 ounces, weight Cool Whip , Thawed
- 14 ounces, weight Sweetened, Condensed Milk
- 15 Graham Crackers, Crushed, Divided
- 4 Tablespoons Butter, Melted
- 21 ounces, weight Cherry Pie Filling