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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 8 HONEY MAID Honey Grahams, finely crushed
  • ¼ cup plus 1 Tbsp. sugar, divided
  • ⅓ 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

Nutrition facts

Recipe Tips


Heat oven to 375°F.


Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.


Bake 8 to 10 min. or until lightly browned.  Cool completely.


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.


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.


Refrigerate 4 hours or until firm.