Cherry Vanilla Ribbon Pie
1 (8 ounce) package cream cheese
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
3/4 cup cold water
1 (4-serving size) package intall vanilla pudding mix
1 cup (1/2 pint) heavy cream
1 (9 or 10 inch) baked pie crust
1 (21 ounce) can cherry pie filling, chilled
In a large bowl, beat cream cheese with electric mixer until fluffy. Gradually add in the sweetened condensed milk and beat until smooth. On low spead beat in water and pudding mix until smooth. Chill 10 minutes. Fold in whipped cream.
Spread half the pudding mixture into prepared pie crust. Top with half o the cherry pie filling, then remaining pudding mixture. Chill 2 hours or until set. Garnish as desired with remaining cherry filling before serving.