Layered Red Velvet Cheesecake Pie
|Categories:||Pies, Quick & Easy|
|Keywords:||easy, Yummy, light, pretty|
|1||chocolate cookie crust|
|1||(10.6 oz) container cool whip cream cheese frosting (in freezer section)|
|1 c||dry, red velvet cake mix (divided)|
|1 pkg||(4-1/2 serving size) cheesecake instant pudding mix|
|1 1/2 c||milk|
|1||(12 oz) container cool whip topping|
Pinched by pamela1973, and 78 more.
- Grocery List
DirectionsGently spread the container of Cool Whip Cream Cheese Frosting evenly over the chocolate cookie crust. Put in refrigerator while preparing the pudding layer.Mix well the dry Cheesecake Pudding Mix with 2/3 cup of the dry Red Velvet Cake Mix. Add 1-1/2 cups milk. Whisk until smooth. Let sit in the refrigerator for about 5 minutes, or until it is thick. It will be a pretty red color.
Spoon this evenly over the Cream Cheese Frosting (Cool Whip Brand) layer.Spread with all but about 1 cup of the 12 ounce container of Cool Whip over entire pie.Mix remaining Cool Whip with 1/3 cup of dry, Red Velvet Cake Mix. Wisk until well blended and smooth. This will be a pretty pink.
Spoon this evenly in the middle of the plain Cool Whip layer.Chill pie in the freezer for about 1 hour. You can keep leftovers in the refrigerator; but I think it holds up better and is easier to cut if you keep it in the freezer.Slice the pie and enjoy!Yum!!!!