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.
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.
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
- Two 3.4 oz boxes of instant cheesecake pudding mix
- 2 3/4 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
- Whisk the pudding mix with 2 1/2 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 1/4 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.
- Serves 8-10
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PinDescription
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.
Ingredients
- Two 3.4 oz boxes of instant cheesecake pudding mix
- 2 3/4 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)
Instructions
- Whisk the pudding mix with 2 1/2 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 1/4 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.
- Serves 8-10
Nutrition
- Serving Size: 1 Slice
#SundaySupper Sweet & Savory Pie Event
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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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