Low-Fat Cherry Cheesecake Pudding Pie

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Servings: 8

    • About This Recipe

    “This is a wonderful dessert, you can make it look very elegant or just down home, you decide.”

    Ingredients

  • 6ouncesreduced fat graham cracker crust
  • 21ouncescherry pie filling
  • 1cupskim milk
  • 6 3/4 ouncescheesecake flavor instant pudding and pie filling
  • 8ouncesCool Whip Free, thawed

    • Directions

  • Spoon half of the pie filling into crust.
  • In a mixing bowl, combine milk, and pudding mixes.Mix until smooth.
  • Fold in whipped topping.
  • Spoon mixture over pie filling in crust.
  • Refrigerate three hours or until set.
  • Top with remainingpie filling.
  • You can sprinkle with some shaved chocolate for a nice effect.

    • Reviews

  • “For a low fat and very little calorie desert, this is it. I loved it. I am very self consience about my weight and love cheesecake. But like any traditional cheesecake they are loaded with calories and fat. But with this I got the taste of a good cheesecake without the guilt. I am planning to make it again for fathers day. I usually freeze mine for a while to get a little different texture, it makes it a little more firm and tastes wonderful.”

  • “Excellent Low Fat Dessert!I did make two changes however.I used only 1 pkg of
    cheesecake instant pudding. Then I also added 1 8oz pkg room temperature fat free cream
    cheese.This helped make the texture so creamy. I think there must be an error in the recipe because it calls for too many pkgs of pudding.I also just left the pie filling til last and put it on top.”

  • “I also made this lite and it was wonderful.I will be making this when I want to make a special dessert.”

  • “This was a very great recipe. I was reading comments before how the mixture came out dry or rubbery like texture for them.. but I did not have that problem. I would recommend this to anyone!”

  • “I’ve read and re-read the directions a few times now and still don’t see how people rave about this as written. I used 3.5oz of Pudding mix (about half of what the recipe calls for) and the full amount of milk and the cheesecake layer was like rubber. I can’t imagine it with any more mix in it.Sorry but there’s got to be an error in this recipe. If it’s corrected I will retry it as my hubby loves cherry cheesecake but otherwise, most of what I made is going in the garbage. I see the potential in the recipe though, I just wish I hadn’t wasted the effort on what we got.”

  • “I made this as “diet” dessert for Easter. I used two 1 ounce boxes of the Sugar free-Fat Free cheescake jello. Wow was it ever Yum-Oh ! My daughter wanted the recipe. Thank you so much for sharing this one.”

  • “It was pretty good.Everyone liked it, I did have a problem combining the pudding mix and milk, there just wasn’t enough liquid and it turned rather crumbly and didn’t fold into the cool whip very easily.Not as much cheesecake flavor as I thought it would have.But, overall it was still tasty.”

  • “Yum! Words cannot describe the light decadence of thisguilt-free treat! I followed the directions exactly and topped with a few milk chocolate chips. This has the marvelous flavor of cheesecake without the heaviness. Perfect and easy!”

  • “Very good!I made this with strawberry pie filling instead of cherry.”

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