Fluffy Lemon Fruit Pie 

1 (21 ounce) can cherry pie filling
1 graham cracker crust
1 (8 ounce) package cream cheese, softened
1 cup cold milk
1 (4 serving size) package lemon instant pudding
1 (8 ounce) container nondairy whipped topping
                   
1. Spread half of the cherry pie filling on bottom of crust. 
2. In a large bowl, beat cream cheese with wire whisk until
   smooth. Gradually beat in milk until well blended. Add
   pudding mix, and beat until smooth. Gently fold in half of
   the whipped topping. Spread cream cheese mixture
   over cherry filling in crust. 
3. Spread remaining whipped topping over the cream
   cheese mixture. Spoon remaining cherry pie filling over
   whipped topping layer. Refrigerate 3 hours.