Raspberry Cheesecake Pudding Pie (A Jello Recipe)

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 1 Rating
Serves: 8
Prep Time:


1 1/2 c canned raspberry pie filling, divided
1 1/2 c cold milk
2 box (4 serving size) jello cheesecake flavor instant pudding & pie filling
1 pkg (8 ounces) cool whip, thawed
1 (6 ounce) ready crust graham cracker pie crust

The Cook

Kathie Carr Recipe
Well Seasoned
North Liberty, IN (pop. 1,896)
Member Since Jul 2010
Kathie's notes for this recipe:
I 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.
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Spoon 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.

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user Pat Duran kitchenchatter - Aug 17, 2012
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