Cherry Vanilla Ribbon Pie with Corn Flake Crust (low fat)
Servings: 8

Crust
1 1/2 cups corn flake crumbs
1 tbsp oil

Filling
1 (8 oz) pkg fat-free cream cheese, softened
1 (14 oz) can fat-free sweetened condensed milk
3/4 cup cold water
1 (3 3/8 oz) pkg fat-free vanilla pudding mix
1 cup Lite Cool Whip, thawed
1 (21 oz) can cherry pie filling, chilled

Preheat oven to 350. Prepare a 9-inch pie pan with cooking spray and flour; set aside.

To prepare crust, combine corn flake crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes.

Meanwhile to prepare filling, combine cream cheese, sweetened condensed milk, water, vanilla pudding. Mix until smooth. Fold in whipped topping.

Spread half of the cream cheese mixture into prebaked pie crust. Top with half of the cherry pie filling. Repeat layers.

Chill for 2 hours or until set.