A quick and easy chocolate cherry pie, impromptu recipe from ingredients on hand in the pantry - perfect for National Cherry Pie Day
Let pie crust come to room temperature.
Bake pie crust at 450 degrees for 10-12 minutes.
Let pie crust cool.
Mix the pudding mix and gelatin mix, evaporated milk, and Vanilla Almond Milk for two minutes then pour the pudding mix into the pie crust.
Top pie with Cool Whip and refrigerate for 2-3 hours before serving.