Cherry Cheesecake Pudding Pie

Adapted from

  • Crust:
  • 1 1/2 c low-fat graham cracker crumbs
  • 1/4 c light margarine
  • 3 tbsps granulated sugar
  • Filling:
  • 10 ozs cherry pie filling, divided
  • 1 1/2 c fat-free milk
  • 6 ozs cheesecake flavor pudding mix
  • 8 ozs Cool Whip Free, thawed
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.
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Posted: 8/11/2000
Rated by 0 users (0.00)
WW Points* : 6.57
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 312
Calories from Fat 37 (12%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 0.5g 2%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0.3g
Cholesterol 0.9g 0%
Sodium 551mg 23%
Potassium 0mg 0%
Total Carbohydrate60g 20%
Dietary Fiber 0g 0%
Sugars 40g
Protein 3g 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.