No Bake Layered Cherry Pie is a quick and easy dessert that’s perfect for any occasion. With its creamy layers and sweet cherry topping, this pie is sure to be a hit with your family and friends. The best part? You don’t need to turn on the oven! Let’s dive into the recipe and learn how to create this delicious No Bake Layered Cherry Pie step-by-step.
Ingredients
- 21 oz Cherry Pie Filling
- 9 oz – 10 inch Graham Cracker Pie Crust (store bought)
- 8 oz Cream Cheese, softened
- 1 cup Whole Milk
- 3.4 oz Vanilla Instant Pudding mix
- 8 oz Cool Whip, thawed and divided (extra creamy preferred)
Instructions
Step 1: Prepare the Cream Cheese Layer
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Cool Whip: Add half of the Cool Whip (4 oz) to the cream cheese and mix until well combined. Set this mixture aside.
Step 2: Prepare the Pudding Layer
- Make Pudding: In another mixing bowl, combine the vanilla instant pudding mix and whole milk. Whisk for about 2 minutes until the pudding thickens.
- Add Remaining Cool Whip: Fold in the remaining Cool Whip (4 oz) into the pudding mixture until well combined.
Step 3: Assemble the Pie
- Layer Cream Cheese Mixture: Spread the cream cheese mixture evenly into the bottom of the graham cracker crust.
- Layer Pudding Mixture: Carefully spread the pudding mixture over the cream cheese layer.
- Add Cherry Pie Filling: Spoon the cherry pie filling over the pudding layer, spreading it out evenly.
Step 4: Chill the Pie
- Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
Serving
- Serve: Once the pie is set, slice and serve. Enjoy this creamy, sweet, and delicious No Bake Layered Cherry Pie!
Cooking Notes
- Cream Cheese: Make sure the cream cheese is fully softened to avoid lumps in your filling.
- Cool Whip: Use extra creamy Cool Whip for a richer texture. If you prefer, you can make your own whipped cream.
- Pudding: Ensure the pudding is well mixed and thick before adding it to the pie for the best consistency.
Frequently Asked Questions
Q: Can I use homemade whipped cream instead of Cool Whip? A: Yes, you can substitute homemade whipped cream for Cool Whip. Beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
Q: How do I store leftovers? A: Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Q: Can I use a different pie filling? A: Absolutely! You can substitute the cherry pie filling with your favorite fruit pie filling, such as blueberry, strawberry, or apple.
Keto/Low Carb Version
To make a keto or low-carb version of No Bake Layered Cherry Pie, follow these modifications:
- Crust: Use a keto-friendly crust made from almond flour, butter, and a keto sweetener.
- Sweeteners: Replace the sugar in the pudding and pie filling with a keto-friendly sweetener like erythritol or monk fruit sweetener.
- Pudding: Use a sugar-free instant pudding mix.
No Bake Layered Cherry Pie is a delightful and easy dessert that’s perfect for any occasion. With its creamy layers and sweet cherry topping, it’s sure to impress. Try this recipe today and enjoy a delicious homemade pie that’s both simple to make and absolutely delightful!
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