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Chocolate Cherry Cream Pie
22 Graham crackers
2 tablespoons granulated sugar
6 tablespoons butter, melted
1 small box instant chocolate pudding mix
1/2 container Cool Whip
1 can cherry pie filling
Crush crackers into fine crumbs. Combine well with sugar and butter. Press firmly into 9-inch pie plate.
Bake at 350 degrees F for 8 minutes.
Cool before filling.
Prepare pudding as directed for pie filling.
Chill for 30 minutes, then spread into crust.
Spread Cool Whip carefully on top.
Spoon cherries on top.
Chill for 2 hours before serving.
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