|Milk||1 3⁄4 Cup (28 tbs)|
|Pudding and pie filling||3 1⁄8 Ounce (Regular Vanilla Flavor)|
|Cream cheese||3 Ounce|
|Pie crust sticks/Mix||11 Ounce|
|Canned cherry pie filling||21 Ounce|
Mix milk and pudding and pie filling (dry) in 4 cup glass measure.
Microwave 4 minutes; stir.
Microwave to boiling, 1 to 2 minutes.
Microwave cream cheese in 3 cup bowl until softened, 30 to 45 seconds.
Slowly blend 1 cup of the pud ding mixture into cream cheese; stir into pud ding mixture in glass measure.
Cover and refrigerate.
Prepare pastry for 2 crust pie as directed on package.
Roll half of the dough on floured sur face into rectangle, 15x9 inches.
Cut into 9 rectangles, 5x3 inches; prick each with a fork.
Repeat with remaining dough.
Arrange 6 rec tangles on double thickness of paper towels placed on piece of cardboard.
Microwave uncovered 1 1/2 minutes.
Turn paper towel one quarter turn.
Microwave until pastry has a dry, flaky appearance, 1 to 1 1/2 minutes.
Immedi ately remove from paper towels; cool.
Repeat with remaining rectangles.
To serve, top 9 rectangles with half of the pudding mixture, then with half of the pie filling.
Top with remaining pastry rectangles, pudding mixture and pie filling.