Chocolate-Cherry Pie

Ingredients

1 can (21 oz.) cherry pie filling, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
2 pkg. (3.9 oz. each) chocolate instant pudding mix
1-1/2 cups cold milk
2-1/2 cups thawed COOL WHIP Whipped Topping, divided

Instructions

• SPREAD 1 cup cherry pie filling onto bottom of crust. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP; spread over cherry layer in crust.
• SPOON remaining COOL WHIP around edge of pie to form 1-inch border. Fill center with remaining cherry pie filling.
• REFRIGERATE 4 hours or until firm.

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