Cherry Fluff Pie

Ingredients

• 30 mL 2 tbsp margarine or butter
• 50 mL 1/4 cup golden corn syrup
• 250 mL 1 cup semi-sweet chocolate chips
• 500 mL 2 cups RICE KRISPIES* cereal
• 250 mL 1 cup maraschino cherries chopped
• 125 mL 1/2 cup syrup from cherries
• 125 mL 1/2 cup cold 2% milk
• 1 pkg 102 g vanilla instant pudding
• 250 mL 1 cup whipped cream or frozen whipped topping thawed

preparation

1. In 2 L (2 quart) saucepan, cook margarine, corn syrup and chocolate chips over low heat, stirring constantly, until smooth and blended. Remove from heat. Add cereal; stir until well coated. With back of spoon, press mixture evenly into bottom and up side of 23 cm (9-inch) pie plate coated well with cooking spray. Refrigerate until chilled.
2. In large mixing bowl, whisk together cherry syrup, milk and vanilla pudding mix until smooth.
3. Fold in cherries and whipped cream. Spread in crust. Chill 3 hours or overnight before serving. Garnish with additional whipped cream and chocolate curls, if desired.