Strawberry Cheesecake Pie

Name: Strawberry Cheesecake Pie
Prep time: 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 1-1/2 cups strawberry pie filling, divided; 1 ready-made graham cracker crust; 1-1/2 cups cold milk; 2 packages Cheesecake instant pudding (3.4 oz each); 1 (8 oz.) whipped topping

by Alli February 20, 2019

written by Alli February 20, 2019

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I’ve been on a pie kick lately. I’m a pie kind of girl and when I’m extremely busy and need a delicious dessert, pie is usually easier to make than a cake. Plus, who doesn’t love a good piece of pie? Strawberry Cheesecake Pie is not only pretty, but it’s tasty, too.

Whenever the entire family comes over, I always make two pies because one just won’t cut it. I served this one a few weeks ago alongside the Kiwi Pistachio Pie. They were both winners. We couldn’t decide which pie we liked the best.

When it comes to pie vs. cake, it’s a great debate. I like a good, moist cake and I’m happy to say that all of my cakes I bake are over-the-top moist.

But if I had to choose between pie and cake, I’d go with pie just about every single time. Except – I forgot about cobblers. I’m crazy for cobblers, especially Pecan Pie Cobbler. Oh, and my mom’s blackberry cobbler. And peach cobbler. And they must have a big scoop of vanilla ice cream on top.

OK – let’s get back to pies. I got a tad off course talking about my favorites. This Strawberry Cheesecake Pie is also a huge favorite and it’s so easy to make. Really, there are only 3 steps, and bam, you’re done.

Note: You could also use other pie fillings to make this pie. Cherry would be amazing too.

Ingredients You Will Need To Make Strawberry Cheesecake Pie

strawberry pie filling, divided
1 ready-made graham cracker crust
1-1/2 cups cold milk
2 packages Cheesecake instant pudding (3.4 oz each)
1 (8 oz.) whipped topping

Strawberry Cheesecake Pie

Spoon 3/4 cup pie filling in a graham cracker crust.

Pour milk into a large bowl. Add Cheesecake instant pudding mixes and whisk for 2 minutes or until smooth and thick. Fold in whipped topping and spoon over the pie filling in the crust.

Refrigerate for 3 hours or overnight. Top with remaining pie filling before serving. Store leftovers in the refrigerator.

Yield: 6 Servings