from the kitchen of Victoria Bertoni

BLACK FOREST PIE

1 tub (8oz) cool whip-thawed
1 prepared graham cracker crumb crust--6 oz.
1 c. cold milk
1 pkg. (4 serving) jello chocolate instant pudding
1 c. cherry pie filling.

Spread 1 cup whipped topping onto bottom of crust. Pour milk into bowl, add pudding mix. Beat with wire whisk for 2 min. Gently stir in 1-1/2 cups whipped topping. spread pudding mixture over whipped topping in crust. Spread remaining topping over pudding and forming a slight depression in center of topping. Spoon cherry filling into center. Refrigerate 2 hours or until set.