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.