Low Fat Cherry Cheesecake Pudding Pie Recipe
This low fat cherry cheesecake pudding pie recipe is prepared with cheesecake flavored pudding thickened with milk on a ready-made biscuit base and topped with cherry mixture. No cooking; Mix, fold, rest in the fridge. The ingredients are few, the how-to steps are short; It is a practical dessert, especially for summer days.
Ingredients
6 reduced-fat graham cracker bases (ready-made pie base)
Step-by-Step Method
Beat pudding
Take skim milk in a bowl. Add cheesecake flavored instant pudding mixture and beat with a wire whisk for 1-2 minutes until thickened.
Fold in whipped cream
Add whipped cream to the pudding in 2–3 batches. Gently mix from bottom to top with a spatula; Be careful not to extinguish too much.
Fill base
Pour the pudding mixture into the ready cracker base. Smooth the top with a spatula.
Add cherry layer
Spread the cherry pie mixture evenly on the upper layer. Make a single layer by gently pushing the sauce towards the edges.
Cool and slice
Let the portion rest in the refrigerator for at least 2 hours (you can leave it longer for clearer slices). Slice and serve cold before serving.