Cherry Vanilla Ribbon Pie

When it is too hot to turn on the oven, this no-bake pie earns its place on the counter. The filling starts with cream cheese beaten until truly fluffy, which matters more than it sounds. Skip that step and you will fight lumps for the rest of the recipe.

Sweetened condensed milk goes in next for sweetness and body, then cold water and a box of vanilla instant pudding to set everything soft and sliceable.

A fold of whipped cream lightens the whole thing into something closer to mousse than custard.

The ribbon effect comes from layering: half the cream filling, half the cherry pie filling, then repeat, so every slice shows a stripe of white and red. Use chilled cherry filling so it does not melt into the cream, and give the finished pie a full two hours in the fridge to firm up before slicing.

Kitchen Tips

• Soften the cream cheese fully before beating. Cold cream cheese never goes smooth and leaves lumps in the filling.
• Add the pudding mix on low speed. High speed flings powder everywhere and can thin the mixture out.
• Keep the cherry filling cold right up until you layer it, so the ribbons stay distinct instead of bleeding together.

Variations

• Swap the cherry for blueberry or strawberry pie filling for a different fruit ribbon.
• Use a graham cracker or chocolate cookie crust in place of the baked pastry shell.
• Stir a little almond extract into the cream layer. Almond and cherry are a classic pairing.