Soften the cream cheese and mix in the milk then fold in the cool whip. Pour into an aluminum pie pan and freeze 45 minutes. Top with the cherry pie filling a freeze until solid.
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 376 (51%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 30.1g||151 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 65.8mg||20 %|
|Sodium 330.3mg||11 %|
|Potassium 400.6mg||11 %|
|Total Carbohydrate 82.6g||24 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 81.7g|
|Protein 9g||13 %|
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Calories per serving: 740
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