Thursday, June 26, 2014

Berry Cheesecake Pudding Pie

Are you sick of 4th of July recipes yet??



I just had to share this one with y'all because it is super simple, easy to make (kids can totally do this by themselves!), and it is incredibly inexpensive to put together!



Pudding Pie was a staple at my house for the holidays when I was growing up... and now I know why! It's a much healthier alternative, and costs next to nothing. This pudding is low in fat, stocked with calcium, and when you add in fresh berries it's even better.

Ideal for pie-eating contests!

A word of advice: make this the night before and set it in the back of your refrigerator for the night. It'll get super cold and will slice up real nice. Keep this pie COLD before you serve-- not only because it has milk in it, but because if you don't... you'll end up with Berry Cheesecake Goop on your plate instead. It'll still be tasty, though, don't worry!

See? Berry Cheesecake Goop. Yum.

Berry Cheesecake Pudding Pie
1 pie serves 8

1 box Cheesecake flavored instant pudding
1 box Strawberry flavored instant pudding- this may be hard to find, use another box of cheesecake flavored if strawberry is unavailable.
3 cups COLD 2% Milk
1 prepared graham cracker crust- I chose chocolate
Fresh strawberries and blueberry for garnish

In a medium sized bowl, whisk together one box pudding mix and 1.5 cups milk- immediately pour into the graham cracker crust.
Then whisk together the second box of pudding and last 1.5 cups milk- immediately pour into the graham cracker crust on top of the first layer.
The layers will settle separately.
Garnish with your fresh berries and place in the fridge over-night.
Serve COLD.

See!? Easy as PIE!