1. Spread half of the cherry pie filling on bottom of crust.

2. In a large bowl, beat cream cheese with a 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.

3. Spread remaining whipped topping over pudding mixture. Spoon remaining cherry pie filling over whipped topping layer. Refrigerate 3 hours.

Makes 8 servings.

1 can (21 oz.) Comstock® Thank You® or Wilderness® More Fruit Cherry Pie Filling, divided

1 (6 oz.) Keebler® Ready Crust® Graham Cracker Pie Crust

1 pkg. (8 oz.) Philadelphia Brand® Cream Cheese, softened

1 cup cold milk

1 pkg. (4-serving size) JELL-O® Lemon Flavor Instant Pudding & Pie Filling