Ingredients
Method
- In a medium bowl, whisk together the instant vanilla pudding mix and the 2 cups of milk. Continue whisking for about two minutes until the mixture begins to thicken. This creates the luscious foundation for our pie.1 3.4 ounce package instant vanilla pudding mix, 2 cups milk
- Gently fold in the thawed frozen whipped topping into the thickened pudding mixture. Aim for a smooth, creamy consistency without overmixing. The whipped topping adds an airy lightness and further enhances the creamy texture.1 cup thawed frozen whipped topping
- Sprinkle the 1/2 cup of semi-sweet chocolate chips into the pudding and whipped topping mixture. Stir them in gently until they are evenly distributed throughout the filling. These little pockets of chocolate will provide delightful bursts of flavor and texture.1/2 cup semi-sweet chocolate chips
- Spoon the pudding, whipped topping, and chocolate chip mixture into the pre-made graham cracker pie crust. Spread it evenly using a spatula to create a smooth, level surface.1 9-inch pre-made graham cracker pie crust
- Carefully spoon the entire can of cherry pie filling over the pudding mixture. Gently spread it out to cover the surface of the filling, creating a beautiful ruby-red layer. You can create swirls or leave it smooth, depending on your preference.1 21 ounce can cherry pie filling
- Cover the pie loosely with plastic wrap or foil. Refrigerate for at least 2 to 3 hours, or until the pie is firm and well-chilled. This chilling time is crucial for the pie to set up properly.
- Once chilled, slice and serve immediately. Enjoy the delightful combination of creamy vanilla pudding, sweet cherries, and melty chocolate!
Notes
The pie will stay fresh in the refrigerator for up to 3-4 days. Serve chilled. Let sit at room temperature for 15-20 minutes before serving if it is firmer after refrigeration. Freezing is not recommended.
