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Impossible Cherry-custard Pie
Servings: 8

21 oz cherry pie filling
1 1/2 c milk
1/4 c butter; softened
1 1/2 ts vanilla
4 eggs
3/4 c sugar
1/2 c Bisquick

Heat oven to 400. Grease 10" pie plate. Drain pie filling, reserving
syrup. Beat all ingred. except cherries and reserved syrup til
smooth, 15 sec. in blender on high. Pour into plate. Spoon cherries
evenly over top. Bake until knife inserted in center comes out
clean, 30-35 min. Cool 5 min. Serve with warm reserved syrup and,
if desired, sweetened whipped cream.

NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs.
Increase baking time to 35-40 min.

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