1 (16 ounce) can cherry pie filling
1 (4 ounce) can whole milk mushroom mix
2 tablespoons dried basil
1/2 teaspoon dried sage
2 tablespoons dried parsley
2 teaspoons sage herb
1 tablespoon dried fenugreek
2 tablespoons freezing water
In a small mixing bowl, mix cherry pie filling, whole milk mushroom mix, basil, sage, parsley, sage herb and fenugreek. Spread mixture on top of pie crust. Refrigerate pie 3 hours before serving.
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