Hostess Cherry Fruit Pie Lush
Ingredients:
6 Hostess Cherry Fruit Pies
1 (8 oz) block cream cheese, softened
1 (8 oz) tub whipped topping (thawed)
1 (3.4 oz) box vanilla instant pudding mix
1 (21 oz) can cherry pie filling
Instructions:
Prepare the fruit pies:
Unwrap the cherry fruit pies and cut them into bite-sized chunks, keeping both the crust and filling intact.
Make the base layer:
Arrange the chopped fruit pie pieces evenly in the bottom of an 8×8-inch glass baking dish.
Prepare the cream layer:
In a large mixing bowl, beat the softened cream cheese together with the dry vanilla pudding mix until smooth and creamy.
Fold in the whipped topping:
Gently fold the whipped topping into the cream cheese mixture until light, fluffy, and fully combined.
Assemble the layers:
Spread the cream mixture evenly over the fruit pie layer, smoothing it out with a spatula.
Add the topping:
Spoon the cherry pie filling evenly over the cream layer, covering it completely.
Chill:
Cover the dish and refrigerate for at least 4 hours (or overnight for best results). This allows the layers to set and the crust to soften slightly.
Serving:
Cut into squares and serve chilled.
For extra flavor, you can top with additional whipped cream or a sprinkle of crushed graham crackers.
Tips:
Letting it chill overnight gives the best texture and flavor.
You can substitute strawberry or blueberry pie filling for a different twist.
Keep leftovers refrigerated for up to 3 days.
