Cherry Vanilla Ribbon Pie
Cherry Vanilla Ribbon Pie recipe
Yield
16 servingsPrep
20 minCook
0 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 14 | ounces |
milk, sweetened condensed
|
|
| ¾ | cup |
water
cold |
|
| 3 3/8 | ounces |
instant pudding mix, vanilla
|
|
| ½ | pint |
heavy whipping cream
|
*
|
| 21 | ounces |
cherry pie filling
chilled |
|
| 1 | each |
pie shell (9 inch)
baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 177 | ml |
water
cold |
|
| 97.5 | ml/g |
instant pudding mix, vanilla
|
|
| 237 | ml |
heavy whipping cream
|
*
|
| 606.9 | ml/g |
cherry pie filling
chilled |
|
| 1 | each |
pie shell (9 inch)
baked |
|
Directions
In a large mixing bowl, beat cream cheese until fluffy.
Then gradually beat in the condensed milk until smooth.
On low speed add the water and pudding mix until smooth.
Fold in whipped cream.
Spread half of the cream cheese mixture into pie shell.
Top with half of the cherry pie filling.
Repeat.
Chill 2 hours.
