Let's whip it up
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This homemade lemon pie dessert is the best way to end dinner! Creamy lemon pudding is topped with cherry pie filling - all atop a graham cracker crust.
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Heat oven to 375°F.
Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
Bake 8 to 10 min. or until lightly browned. Cool completely.
Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the whipped topping.
Spread half the cherry pie filling onto bottom of crust; top with pudding mixture.
Cover with layers of the remaining whipped topping and cherry pie filling.
Refrigerate 3 hours.
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