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Home » Cheesecakes » Raspberry Cheesecake Pudding Pie

Raspberry Cheesecake Pudding Pie

Published: Feb 28, 2016 · Modified: Jan 17, 2023 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Raspberry Cheesecake Pudding Pie

No-Bake pudding pies are the easiest and tastiest pie recipe that you can make. Today I am sharing this No-Bake Raspberry Cheesecake Pudding Pie recipe in celebration of the Sunday Supper Sweet & Savory Pie event.

No-Bake Raspberry Cheesecake Pudding Pie recipe for #SundaySupper via flouronmyface.com

If you love pie recipes you are going to love this week's #SundaySupper event. There are 62 pie recipes to get you drooling.

We have sweet dessert pie recipes perfect for any occasion. Then there are the savory pies perfect meals wrapped in a crust.

This Raspberry Cheesecake Pudding Pie has 4 luscious layers of flavors.

Raspberry Cheesecake Pudding Pie via flouronmyface

Each forkful is packed full of flavor. This Raspberry Cheesecake Pudding Pie is a perfect special little treat that looks and tastes like heaven. Impress your guests with this easy no-bake pudding pie recipe.

How to make Raspberry Cheesecake Pudding Pie

Ingredients
  • Two 3.4 oz boxes of instant cheesecake pudding mix
  • 2 ¾ cups of milk divided
  • 21 ounce can raspberry pie filling
  • 8-ounce tub cool whip
  • 2 extra serving Graham Cracker Crust
  • chocolate syrup (optional)
  • fresh raspberries (optional)

Directions

  1. Whisk the pudding mix with 2 ½ cups of milk until very thick, about 3 minutes.
  2. Remove one cup cheesecake pudding and place in a small bowl.
  3. Mix well one cup of the raspberry pie filling into the one cup of cheesecake pudding.
  4. Spread the raspberry and pudding mixture into the bottom of the pie crust.
  5. Add the remaining ¼ cup of milk to the remaining cheesecake pudding.
  6. Mix well until once again thickened.
  7. Fold one cup of the cool whip into the cheesecake pudding.
  8. Spread the cheesecake pudding on top of the first layer of raspberry pie filling in the pie crust.
  9. Spread the remaining raspberry pie filling (reserving 2 tablespoons for garnish if desired) over the top of the cheesecake filling layer.
  10. Spread the remaining cool whip over the cheesecake pudding layer.
  11. Cover with plastic wrap or the plastic cover that came with the pie crust.
  12. Freeze over night.
  13. Before serving drizzle the chocolate syrup and reserved raspberry pie filling over the top of the pie. Garnish with fresh raspberries.
  14. Serves 8-10

No-Bake Raspberry Pudding Pie recipe flouronmyface.com

A slice of raspberry cheesecake pudding pie on a dessert plate.

Raspberry Cheesecake Pudding Pie

Arlene Mobley - Flour On My Face
No-Bake pudding pies are the easiest and tastiest pie recipe that you can make. This No-Bake Raspberry Cheesecake Pudding Pie recipe is made up of 4 layers of sweet flavors.
5 from 4 votes
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Prep Time 20 minutes mins
Cook Time 0 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 410 kcal

Ingredients  

  • 2 boxes cheesecake instant pudding mix (3.4 oz each)
  • 2 ¾ cups milk (divided)
  • 21 ounce raspberry pie filling
  • 8 ounce cool whip
  • 1 deep dish Graham Cracker Crust
  • Chocolate syrup (optional)
  • Fresh raspberries (optional)
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Instructions 

  • Whisk the pudding mix with 2 ½ cups of milk until very thick, about 3 minutes.
  • Remove one cup cheesecake pudding and place in a small bowl.
  • Mix well one cup of the raspberry pie filling into the one cup of cheesecake pudding.
  • Spread the raspberry and pudding mixture into the bottom of the pie crust.
  • Add the remaining ¼ cup of milk to the remaining cheesecake pudding.
  • Mix well until once again thickened.
  • Fold one cup of the cool whip into the cheesecake pudding.
  • Spread the cheesecake pudding on top of the first layer of raspberry pie filling in the pie crust.
  • Spread the remaining raspberry pie filling (reserving 2 tablespoons for garnish if desired) over the top of the cheesecake filling layer.
  • Spread the remaining cool whip over the cheesecake pudding layer.
  • Cover with plastic wrap or the plastic cover that came with the pie crust.
  • Freeze over night.
  • Before serving drizzle the chocolate syrup and reserved raspberry pie filling over the top of the pie. Garnish with fresh raspberries.

Recipe Expert Tips

  • Can be frozen for a frozen pie.

Nutrition

Calories: 410kcalCarbohydrates: 68gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 9mgSodium: 508mgPotassium: 163mgFiber: 1gSugar: 49gVitamin A: 157IUVitamin C: 16mgCalcium: 139mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

 

 

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Swati @Watch What U Eat

    March 08, 2016 at 10:50 pm

    This pie looks amazing and delicious!

    Reply
    • Arlene Mobley

      March 09, 2016 at 11:23 am

      Thank you

      Reply
  2. Tara

    March 05, 2016 at 10:54 am

    Love that drizzle! The layers look amazing. Such beautiful colors.

    Reply
    • Arlene Mobley

      March 05, 2016 at 2:25 pm

      Tara

      Thank you so much!

      Reply
  3. Sue Lau

    March 03, 2016 at 9:57 pm

    Looks very flavorful

    Reply
    • Arlene Mobley

      March 04, 2016 at 1:38 pm

      Thank you Sue!

      Reply
  4. Sue Lau

    March 03, 2016 at 9:42 pm

    So gorgeous with the drizzle. Reminds me of the old Great Chefs show when they seemed like they put coulis on everything. I always loved that!

    Reply
    • Arlene Mobley

      March 04, 2016 at 1:38 pm

      Thanks for stopping by Sue!

      Reply
  5. Lauren @ Sew You Think You Can Cook

    March 01, 2016 at 11:14 pm

    Mmm raspberries.

    Reply
  6. Renee@Renee's Kitchen Adventures

    March 01, 2016 at 10:36 pm

    I love how deliciously easy this pie is to make!

    Reply
    • Arlene Mobley

      March 02, 2016 at 1:26 pm

      Thank you Renee!

      Reply
  7. Sarah

    February 29, 2016 at 10:11 pm

    This sounds delicious, and so easy!

    Reply
    • Arlene Mobley

      March 01, 2016 at 1:20 am

      Thank you Sarah! I hope you get a chance to try it.

      Reply
  8. Nettie Moore

    February 29, 2016 at 9:19 pm

    5 stars
    Looks like such a delicious pie! nettie

    Reply
    • Arlene Mobley

      March 01, 2016 at 1:20 am

      Nettie thank you!

      Reply
  9. Monica

    February 29, 2016 at 10:36 am

    Love the layers! This would be gone in a heartbeat around my family!!!!

    Reply
    • Arlene Mobley

      February 29, 2016 at 1:59 pm

      Thank you Monica!

      Reply
  10. The Ninja Baker

    February 29, 2016 at 12:49 am

    Not sure my first go around registered...Your pudding pie is appreciated. (Pinning, Tweeting!) Love no-bake recipes especially when they look do-able and gorgeous!

    Reply
    • Arlene Mobley

      February 29, 2016 at 2:00 pm

      Thank you so much!

      Reply
  11. The Ninja Baker

    February 29, 2016 at 12:45 am

    Gorgeous, Arlene!No Bake recipes are especially appreciated when it's nearly 80 degrees in California.Pinning and Tweeting!

    Reply
  12. Sara

    February 28, 2016 at 6:34 pm

    5 stars
    I can easily see how each forkful is loaded with flavor! This is a great combination!

    Reply
    • Arlene Mobley

      February 28, 2016 at 6:54 pm

      Thank you Sara!

      Reply
  13. Liz

    February 28, 2016 at 3:06 pm

    Love all the glorious layers! Such a yummy pie!

    Reply
    • Arlene Mobley

      February 28, 2016 at 6:06 pm

      Thank you Liz!

      Reply
5 from 4 votes (2 ratings without comment)

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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 40 years. I love sharing recipes to help busy families get dinner on the table.

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