This has “My Family” written all over it. A recipe passed down from my mother’s father’s mother… My great grandmother. And certainly a family favorite! One my brother, JAW Jr., and dad, JAW Sr., request most often for desserts.
Everyone needs a couple good staple dessert recipes that they can execute flawlessly and bring to any occassion.
I’d pair this with my other favorite… Loretta’s Refrigerated Dessert. Enjoy!
1 1/4 cups graham cracker crumbs
1/4 cup softened butter
1/4 cup sugar
Mix all together and pack it in an eight or nine inch pie pan. Bake for 8 minutes at 375*F.
2 cups homogenized milk
1 pkg INSTANT vanilla pudding mix
1 8oz. pkg cream cheese softened
Mix softened cream cheese with 1/2 cup milk until smooth. Use a whisk, not a beater. This takes time but makes all the difference with a smooth pie filling. Keep mashing the lumps of cream cheese til smooth. Add the rest of the milk and the pudding mix only until smooth. Pour into cooled pie crust and set for at least 2 hours in the fridge. You can refrigerate the pie up to this point a day before you want to serve it.
Last ingredient: 1 can Cornstock cherry pie filling
After the filling is set, use a fork to remove the cherries from the can and put them on the pie. (try to not get much of the gel on the pie)
Refrigerate for an hour or so before serving.