Raspberry Cheesecake Pudding Pie

faceitwelovetoeat · 2020-12-10T03:04:19.098Z

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

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

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.
Serves 8-10