Cherry Cheesecake Pudding Pie
Adapted from
Keebler Company
8 servings
| Crust: | 10 ozs cherry pie filling, divided | ||
| 1 1/2 c low-fat graham cracker crumbs | 1 1/2 c fat-free milk | ||
| 1/4 c light margarine | 6 ozs cheesecake flavor pudding mix | ||
| 3 tbsps granulated sugar | 8 ozs Cool Whip Free, thawed | ||
| Filling: |
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are brown. Cool on rack before filling. Spread half cup pie filling onto crust; set aside. In a mixing bowl, combine milk and pudding mixes. Mix until smooth. Stir in whipped topping. Pour into crust. Refrigerate three hours, or until set. Spread center of pie with remaining pie filling.
| Calories | 311 | %CFF | 12 % | |
| Total Fat | 4 g | Saturated Fat | 0.4 mg | |
| Protein | 3 g | Cholesterol | 0.9 g | |
| Carbohydrates | 60 g | Sodium | 547 mg | |
| Sugars | 40 g | Fiber | 0 g | |
|
6.6 WW Points | ||||
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