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.
Strawberry Cheesecake Pie
Strawbery Cheesecake Pie is cool, creamy, delicious and easy to make.
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
Instructions
- Spoon 3/4 cup pie filling into crust.
- Pour milk into a large bowl. Add the pudding mixes and whisk for 2 minutes or until smooth and thickened. Fold in whipped topping.
- Spoon pudding mixture over the pie filling in the crust.
- Refrigerate for one hour or overnight.
- Top with remaining pie filling before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 432Total Fat 23gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 37mgSodium 476mgCarbohydrates 50gFiber 2gSugar 23gProtein 8g
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