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
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
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.