Raspberry Cheesecake Pudding Pie
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
- 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)
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
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