Pie Recipes

Raspberry Cheesecake Pudding Pie

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  • 1/4 cup raspberry preserves
  • 1 (9 inch) Graham cracker crust
  • 1 cup fresh or frozen raspberries
  • 1 1/2 cups cold milk
  • 2 small boxes Jell-O Cheesecake flavor instant pudding and pie filling
  • 1/2 to 1 teaspoon grated lime or lemon peel
  • 1 (8 ounce) container Cool Whip


  1. Spread raspberry preserves on bottom of crust. Add fresh raspberries.
  2. Pour milk into a large bowl. Add pudding mixes and lime peel. Beat with a wire whisk for about 2 minutes until smooth and thick.
  3. Immediately stir in whipped topping. Spoon over raspberries in crust.
  4. Refrigerate for 3 hours or until set.
  5. Garnish with more fresh raspberries.

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