Cherry Jello

Joyce Kramer

1 - 6 oz. Cherry Jello
1 - 30 oz. can of Cherry Pie Filling
1 - 3.4 oz. Lemon Instant Jello
1 - 8 oz. Cool Whip

Mix Cherry Jello with 2 3/4 cups boiling water. Add the can of Cherry pie filling and pour into a 13 x 9 pan. Place in refrigerator to set.

Using electric mixer, mix package of lemon instant pudding with 1 1/2 cups milk. Do not over do milk. Fold in Cool Whip to desired thickness. Frost jello. I do not use the entire 8 oz. container of Cool Whip. Return to refrigerator and let set overnight.

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