The classic combination of chocolate and cherries makes up this easy pie.
1 (7-ounce) container frozen nondairy dessert topping, thawed – divided use
1 (10-inch) graham cracker pie crust
1 cup milk
1 (3.5-ounce) package instant chocolate pudding mix
1 cup cherry pie filling
Spread 1 cup dessert topping over bottom of pie crust.
In a medium mixing bowl, whisk milk with chocolate pudding until thickened, about 1 minute; fold in 1½ cups dessert topping. Spread mixture over topping in pie crust. Spread remaining whipped topping on top of chocolate pudding layer, forming a depression in center. Fill depression with cherry pie filling. Chill for 1 hour before serving.
Makes 10 servings.