RASPBERRY CHEESECAKE PUDDING PIE (A JELLO RECIPE) | JUST A PINCH …
I found this recipe in a Jello pudding pamphlet several years ago. Its easy to make and much quicker than a baked cheesecake.
My Mom loved this pie and asked me to make it often for her.
Picture is scanned from the Jello pamphlet.
Provided by: Kathie Carr @kathiecc
Prep time: 10 minutes
|1 1/2 cup(s) canned raspberry pie filling, divided|
|1 1/2 cup(s) cold milk|
|2 box(es) (4 serving size) jello cheesecake flavor instant pudding & pie filling|
|1 package(s) (8 ounces) cool whip, thawed|
|1 – (6 ounce) ready crust graham cracker pie crust|
- Spoon 1/2 cup of the pie filling into crust. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in whipped topping. Spoon over pie filling in crust. Refrigerate 3 hours or until set. Top with remaining pie filling. Garnish is desired. Makes 8 servings.
SUGAR FREE INSTANT JELL-O PUDDING CHEESECAKE – MY FOOD AND FAMILY
Provided by: My Food and Family
|8 ounces cream cheese|
|1 packages pudding|
|1 cups milk|
|2 cups whip|
|9 units pie shell|
- Place cream cheese, dry pudding, & 1 cup of milk in large mixing bowl. Beat with beaters.
- When pudding jells, add 1 1/2 to 2 cups of Cool Whip. Mixture will be very thick.
- Put into a 9" pie shell. Refrigerate approx. 3 hours.
Calories 0 g, Fat 0 g, Saturated Fat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g