Chocolate Cherry Cream Pie

2.5 hours Prep: 2.5 hours

423 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

22	each	graham crackers
2	tablespoons	sugar
6	tablespoons	butter	melted
1	each	instant pudding mix, chocolate	packaged, 4 servings
1/2	each	whipped topping, prepared	tub
1	each	cherry pie filling	canned

Directions

Crush crackers with rolling pin, between waxpaper.

Combine with sugar and butter, stir well.

Press firmly into 9 inch pieplate.

Bake at 350 F for 8 minutes, cool before filling.

Prepare pudding as directed for pie filling.

Chill for 30 minutes, spread into crust.

Spread coolwhip carefully on top.

Spoon cherries on top.

Chill for 2 hours before serving.

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Nutrition Facts

Serving Size 14g

Amount per Serving

Calories 423 36% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 7.0g	36%
Trans Fat 0.0g
Cholesterol 23mg	8%
Sodium 571mg	24%
Total Carbohydrate 63.0g	21%
Dietary Fiber 3.0g	10%
Sugars 22.0g
Protein 6.0g	11%

Vitamin A	5%		Vitamin C	0%
Calcium	7%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This was an easy recipe, the most grueling job being the stripping of the celery (I just used my peeler). I threw in all the celery leaves which I found to be decent. I also added a little bacon before I liquidised, to satiate my boyfriend. It resembles a pea soup in taste because of that, but even without it had a nice strong, fresh flavour. A very nice recipe to cozy up with in the winter!