Ingredients

The following ingredients have 8 Servings
  • 2 boxes cheesecake instant pudding mix (3.4 oz each)
  • 2 3/4 cups milk (divided)
  • 21 ounce raspberry pie filling
  • 8 ounce cool whip
  • 1 deep dish Graham Cracker Crust
  • Chocolate syrup (optional)
  • Fresh raspberries (optional)

Instruction

  • Whisk the pudding mix with 2 1/2 cups of milk until very thick, about 3 minutes.
  • Remove one cup cheesecake pudding and place in a small bowl.
  • Mix well one cup of the raspberry pie filling into the one cup of cheesecake pudding.
  • Spread the raspberry and pudding mixture into the bottom of the pie crust.
  • Add the remaining 1/4 cup of milk to the remaining cheesecake pudding.
  • Mix well until once again thickened.
  • Fold one cup of the cool whip into the cheesecake pudding.
  • Spread the cheesecake pudding on top of the first layer of raspberry pie filling in the pie crust.
  • Spread the remaining raspberry pie filling (reserving 2 tablespoons for garnish if desired) over the top of the cheesecake filling layer.
  • Spread the remaining cool whip over the cheesecake pudding layer.
  • Cover with plastic wrap or the plastic cover that came with the pie crust.
  • Freeze over night.
  • Before serving drizzle the chocolate syrup and reserved raspberry pie filling over the top of the pie. Garnish with fresh raspberries.