I made this pie for my husband’s birthday tomorrow (cherry pie filling, cool whip and sweetened condensed milk in a chocolate cookie pie crust). I made one earlier to do a taste test since I never made this before. OMG so good!
Here’s a more detailed version of the cherry pie recipe you made for your husband’s birthday:
Ingredients:
– **1 (9-inch) store-bought chocolate cookie pie crust**
(You can also make your own with crushed chocolate cookies and melted butter if preferred)
– **1 (21-ounce) can of cherry pie filling**
– **1 (8-ounce) tub of Cool Whip (thawed)**
– **1 (14-ounce) can of sweetened condensed milk**
#### Instructions:
1. **Prepare the Pie Filling:**
In a large mixing bowl, combine the **Cool Whip** and the **sweetened condensed milk**. Stir gently until they are fully combined, creating a smooth, creamy mixture. Be careful not to overmix so you keep the light and airy texture.
2. **Fill the Crust:**
Pour the creamy mixture into the **chocolate cookie pie crust**, spreading it evenly with a spatula to fill the crust completely.
3. **Top with Cherry Pie Filling:**
Open the **can of cherry pie filling** and carefully spoon it over the top of the pie, spreading it out evenly across the surface. You can use as much or as little as you’d like, depending on how thick you want the cherry layer.
4. **Chill the Pie:**
Place the pie in the refrigerator and let it chill for at least 4 hours, or preferably overnight. This helps the filling to firm up and makes it easier to slice.
5. **Serve:**
Once the pie is set, slice and serve! You can garnish with extra Cool Whip or chocolate shavings for an extra special touch.