Cherry Cream Pie

One 8-ounce package cream cheese, softened
1 cup dairy sour cream
One 3-1/2 ounces package instant vanilla pudding
1 can cherry pie filling
1/2 cup milk
One 9 inch pie shell, baked

Beat first three ingredients together on slow speed in medium size mixing bowl. Fold in dry pudding mix. Reserve 1/2 cup cherry filling and marble into cheese mixture. Pour mixture into baked pie crust and top with remaining cherry filling. Serve chilled. Top with Cool Whip, if desired.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana