Double-Layer Pie
What's better than a pie? Two pies in one! In this layered dessert recipe, you'll love the combo of fluffy cheesecake layer topped with creamy chocolate pudding.
Ingredients
- 8 HONEY MAID Honey Grahams, finely crushed
- 1/4 cup plus 1 Tbsp. sugar, divided
- 1/3 cup butter or margarine, melted
- 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
- 2 cups plus 1 Tbsp. cold milk, divided
- 1 tub (8 oz.) frozen whipped topping, thawed, divided
- 2 pkg. (4-serving size each) chocolate instant pudding mix
Preparation
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Heat oven to 375°F.
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Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.
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Bake 8 to 10 min. or until lightly browned. Cool completely.
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Beat cream cheese, 1 Tbsp. milk and remaining sugar in large bowl with whisk until well blended. Stir in 1-1/2 cups whipped topping. Spread onto bottom of crust.
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Pour remaining milk into another large bowl. Add dry pudding mixes; beat with whisk 2 min. or until well blended. (Pudding will be thick.) Stir in remaining whipped topping. Spread over cream cheese layer in crust.
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Refrigerate 4 hours or until firm.
Recipe Tips
VariationPrepare using Neufchatel cheese, fat-free milk and frozen lite whipped topping.
Variation Prepare recipe as directed, using one of the following flavor options: Double-Layer Key Lime Pie: Use vanilla pudding mixes, and add 2 tsp. lime juice with the cream cheese and 2 tsp. lime zest with the pudding mix. Double-Layer Pumpkin Pie: Use vanilla pudding mixes and reduce milk to 1 cup. Add 1 can (16 oz.) pumpkin, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger and 1/4 tsp. ground cloves with the pudding mixes.
For a No Bake PiePrepare crust as directed but do not bake. Refrigerate while preparing filling.
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