Combine cherry pie filling, 2 tbs sugar, the cinnamon and nutmeg; set aside.
Prepare whipped topping mix as directed on pkg, except omit 2 tbs of the milk; beat until stiff, add 1/4 cup sugar at low speed. Gently fold in the sour cream.
Spoon about 1/2 of the cherry mixture into a baked and cooled pastry shell. Spread about 2/3 of the whipped topping mixture over the cherries, then gently spoon the remaining cherries over the whipped topping layer.
With the remaining whipped topping mixture, swirl a spoonful on each serving and top with a maraschino cherry, if desired.
Originally Submitted
9/9/2013
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