BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, mixing until well blended. Add dry pudding mix; beat on low speed 1 minute, stopping to scrape side of bowl frequently. Beat on medium speed 30 seconds.
SPREAD into pie crust.
REFRIGERATE 2 hours or until firm. Spoon cherry pie filling over pie just before serving; top with whipped topping. Garnish with grated BAKER'S Semi-Sweet Baking Chocolate, if desired. Store leftover pie in refrigerator.
KRAFT KITCHENS TIPS
Size It Up
Dessert can be part of a balanced diet, but remember to keep an eye on portions.
Prepare as directed, using 1 HONEY MAID Graham Pie Crust (6 oz.).
RECIPE COURTESY OF KRAFT FOODS