Spread half of the cherry pie filling on bottom of crust.
In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix. Beat until smooth. Gently stir in 1/2 tub whipped topping. Spread over cherry pie filling on bottom of crust.
Spread remaining whipped topping over pudding mixture. Spoon remaining cherry pie filling over whipped topping layer. Refrigerate 3 hours.
Originally Submitted
9/1/2013
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