1 recipe pastry for a 9 inch double crust pie
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1/4 cup heavy whipping
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 (8 ounce) can sliced almonds
1 (3 ounce) can sliced cherries
1 (3 ounce) package vanilla pudding
1 (8 ounce) can Swiss cream cheese, softened
1 cup fresh lemon juice
1/2 cup grated lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Place the cream cheese, pudding mix and milk in a large bowl. Beat with a pastry blender or two spoonfuls. Spread cream cheese mixture over pie crust.
Place the pudding mixture over the cream cheese mixture filling pie crust. Spread some of the whipped cream over each. Cover with the almonds and cherry slices. Roll remaining cream cheese mixture into a rectangle. Spread remaining cream cheese mixture over cream cheese mixture.
Bake at 350 degrees F (175 degrees C) for 50 minutes.
Turn oven off and brush top with lemon juice and lemon zest.
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