firmly into 23 cm pieplate. 3. Bake at 180ºC for 8 minutes, cool before filling. 4. Prepare pudding as directed for pie filling. 5. Chill for 30 minutes, spread into crust. 6. Spread coolwhip carefully on top. 7. Spoon cherries on top. Chill for 2 hours before serving. Typed by Brigitte Sealing ----