Low-Fat Cherry Cheesecake Pudding Pie Recipe
This low-fat cherry cheesecake pudding pie recipe is a no-bake dessert made with a ready graham-style crust, cheesecake-flavored instant pudding mixed with skim milk, and a cherry pie topping. Just whisk, fold, layer, and chill. The ingredients list is short, and the “how to make” steps are quick—handy when you want an easy chilled pie.
Ingredients
Ingredients
Step-by-Step Method
Whisk the pudding
Pour the skim milk into a mixing bowl. Add the cheesecake instant pudding mix and whisk for 1–2 minutes, until it thickens.
Fold in the whipped topping
Add the whipped topping in 2–3 additions. Fold gently with a spatula so the mixture stays airy.
Fill the crust
Spoon the pudding mixture into the ready graham-style crust. Smooth the top.
Add the cherry layer
Spread the cherry pie filling evenly over the pudding layer. Nudge it to the edges for a clean top layer.
Chill and serve
Refrigerate for at least 2 hours (longer is fine for cleaner slices). Slice and serve cold.