Chocolate Cherry Cream Pie
22 Graham Crackers
2 tb Sugar
6 tb Butter, melted
1 pk 4 servings, instant chocolate pudding mix
1/2 Tub Coolwhip
1 cn Cherry Pie Filling
Crush crackers with rolling pin, between waxpaper. Combine with sugar
and butter, stir well. Press firmly into 9" 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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