Zutaten für Low Fat Cherry Cheesecake Pudding Pie
- Reduced Fat Graham Cracker Crust
- Cherry Pie Filling
- Skim Milk
- Cheesecake Flavor Instant Pudding And Pie Filling
- Cool Whip Free
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Zubereitung von Low Fat Cherry Cheesecake Pudding Pie
- Preheat oven to 350°F (175°C). Prepare your graham cracker crust (store-bought or homemade).
- In a medium bowl, gently combine 1 (15 ounce) can cherry pie filling with 1/4 cup sugar and 1 teaspoon vanilla extract. Set aside.
- In a large bowl, whisk together 2 cups cold milk, 1 (3.4 ounce) package instant vanilla pudding mix, and 1 (3.4 ounce) package instant cheesecake pudding mix until smooth and creamy.
- Gently fold in 1 (8 ounce) container of whipped topping until just combined. Be careful not to overmix.
- Spoon half of the cherry pie filling into the prepared crust.
- Pour the pudding mixture over the cherry pie filling in the crust.
- Spoon the remaining cherry pie filling over the pudding mixture.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the pie to set completely.
- Before serving, garnish with shaved chocolate or a sprinkle of fresh cherries for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
0g
Carbs
7g
