Description
A luscious no-bake chocolate cherry cream pie featuring layers of creamy filling and sweet cherry topping, perfect for any occasion.
Ingredients
Scale
- 1 pre-baked pie crust
- 1 can Cherry pie filling
- 8 oz Cream cheese, softened
- 1/2 cup Powdered sugar
- 2 cups Heavy whipping cream
- 1 package Instant chocolate pudding mix (3.9 oz)
- 3/4 cup Cold milk
- 12 Maraschino cherries
- 2 tablespoons Mini chocolate chips
Instructions
- Prepare the crust: If you opt for a homemade pie crust, ensure it cools completely before adding the filling.
- Chill the mixing bowls: Place your mixing bowl and beaters in the refrigerator for about 10 minutes.
- Blend the cream cheese: In a medium bowl, combine the softened cream cheese and powdered sugar. Use the electric mixer on medium speed until creamy and smooth.
- Whip the heavy cream: In the chilled bowl, pour in one cup of heavy whipping cream. Beat on high until soft peaks form.
- Prepare the pudding: In another mixing bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens.
- Combine layers: Gently fold the chocolate pudding into the creamy mixture.
- Layer the pie: Spoon half of the chocolate cream filling into the prepared crust, top it with half of the cherry pie filling, and repeat layers.
- Chill the pie: Place your pie in the refrigerator for at least four hours.
- Garnish before serving: Top with Maraschino cherries and sprinkle mini chocolate chips over the surface.
- Serve and relish: Slice generously, serve chilled, and enjoy.
Notes
Make-ahead tips: This pie keeps beautifully in the fridge for up to 3 days. It even tastes better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg