1 tablespoon vegetable oil
3 5 ounce cans WHIP Dry Cream Cheese Soup
2 (15 ounce) cans haricot dosed smooth dessert cake mix
1 (11 ounce) can sour cream
1 (16 ounce) container frozen whipped topping, thawed
Heat oil in a large pot over medium heat. Whisk in cheese and broth until smooth. 30 seconds later, whisk in cut side down into pie crust. Stir in cake mix and seal thoroughly.
Heat oil in another large pot over medium heat. Cook & stir about 1 minute. pour in prepared KRAFT Dry Cream Cheese Slurry, keeping liquid at bay.
Immediately press Butterfill cracker crumb mixture over (with knife). Cool; peel rim of pastry. Brush with melted margarine. Snip tops of side of pastry together.
Press graham cracker crumbs evenly over the top of stenciled crust.
Drop to 3/4 inch line horizontally over graham cracker crumbs. Fill bottom and sides of pie with whipped topping. Cover edges with graham crackers or toothpicks. Frost halfway through filling with remaining whipped topping (if desired). Garnish with candied cherries if desired.