Kathie's StoryI 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.
1 1/2 c
canned raspberry pie filling, divided
1 1/2 c
(4 serving size) jello cheesecake flavor instant pudding & pie filling
(8 ounces) cool whip, thawed
(6 ounce) ready crust graham cracker pie crust
1Spoon 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.