Lemon Jello Pudding Cheesecake Pie

A delicious NO BAKE lemon pudding and cream cheese filling in a graham cracker pie crust that is prepared in 10 minutes or less. Refrigerate for one hour and it’s ready to eat. This is a vintage recipe from the early 70’s and it is a great last minute dessert for any occasion.

Place the softened cream cheese and 1/2 cup milk into a large bowl.

Using a mixer, mix until combined.

Add the remaining milk and the instant pudding mix.

Using a WIRE WHISK, whisk together slowly just until combined, about a minute. (Do not over mix or it won’t be creamy.)

Immediately pour into the graham cracker pie crust.

Sprinkle lightly with graham cracker crumbs. Refrigerate, covered, for about 1 hour, then serve as needed.

Lemon Jello Pudding Cheesecake Pie

• Difficulty: Easy
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http://www.InDianesKitchen.com

Ingredients

• 8 oz package cream cheese, softened
• 2 cups whole milk
• 1 package (3¾ oz) Jello Lemon INSTANT Pudding Mix
• 1 – 8 inch graham cracker crust
• 1 square crushed graham cracker

Directions

1. Place the softened cream cheese and 1/2 cup milk into a large bowl. Using a mixer, mix until combined.
2. Add the remaining milk and the instant pudding mix. Using a WIRE WHISK, whisk together slowly just until combined, about a minute. (Do not over mix or it won’t be creamy.)
3. Immediately pour into the graham cracker pie crust.
4. Sprinkle lightly with graham cracker crumbs. Refrigerate, covered, for about 1 hour, then serve when you are ready.

http://www.InDianesKitchen.com