Package pudding mix, canned cherries and a frozen crust simplify preparation of this dessert. Friends often request it when they come to our house. Sometimes I'll sprinkle toasted pecans on top for crunch.
—Pearl Lenz of Wichita, Kansas
Recommended:
23 of Our Most Decadent Chocolate Desserts
VERIFIED BY Taste of Home Test Kitchen
Popular Videos
- 1 can (14-1/2 ounces) pitted tart cherries in water
- 2 tablespoons sugar
- 2 cups 2% milk
- 2 packages (1.3 ounces each) sugar-free cook-and-serve chocolate pudding mix
- 1 frozen pastry shell (9 inches), baked
- Drain cherries, reserving the liquid. In a bowl, combine cherries and sugar; set aside. In a large saucepan, combine the milk and reserved cherry liquid. Stir in pudding mix. Cook and stir over medium heat until mixture comes to a boil; cook and stir 1-2 minutes longer or until thickened. Stir in cherries. Pour into crust. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Cherry Chocolate Pie in Light & Tasty
June/July 2002, p29
Reviews forCherry Chocolate Pie
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
