Yummy Cheesecake Pie Recipe

Yummy Cheesecake Pie picture




 Butter1⁄4 Pound (1/2 Cup)
 Flour1 Cup (16 tbs)
 Sugar2 Tablespoon
 Nuts1⁄2 Cup (8 tbs), chopped fine
 Cream cheese8 Ounce
 Cool whip8 Ounce
 Powdered sugar1⁄2 Cup (8 tbs)
 Vanilla pudding and pie filling3 3⁄4 Ounce
 Chocolate pudding and pie filling3 3⁄4 Cup (60 tbs) (Not Instant)
 Milk3 Cup (48 tbs) (Do Not Use Unpasteurized Milk)

Nutrition Facts

Serving size

Calories 445 Calories from Fat 162

% Daily Value*

Total Fat 18 g27.6%

Saturated Fat 10.6 g52.9%

Trans Fat 0 g

Cholesterol 37.4 mg

Sodium 803 mg33.5%

Total Carbohydrates 63 g21.1%

Dietary Fiber 6.6 g26.3%

Sugars 13.4 g

Protein 10 g20.6%

Vitamin A 8.5% Vitamin C

Calcium 7.6% Iron 2.6%

*Based on a 2000 Calorie diet


Cut butter into flour and sugar as for pie crust. Add nuts. Pack and press into pan. Bake for 15 to 20 minutes. Remove from oven and cool thoroughly. Soften cream cheese and blend well with 1 cup of the Cool Whip and the powdered sugar. Set aside. Combine the two puddings (chocolate lovers may prefer to use one large package of chocolate pudding and pie filling, omitting the vanilla pudding entirely). Add milk and cook as package directs. Remove from heat. Cover surface of cooked pudding with plastic wrap to prevent a skin from forming as pudding cools. Cool thoroughly. To put Cheesecake Pie together: Spread cream cheese mixture over cooled crust. On top of this, spread cooled pudding. Top with additional Cool Whip or whipped cream and decorate with shaved chocolate, if desired. *Raw milk contains an enzyme (which is inactivated when the milk is pasteurized) that combines with the fat in non-dairy whipped topping to produce a soapy flavor.