Luscious Cheesecake Pudding Pie Food

LUSCIOUS CHEESECAKE PUDDING PIE

Steps:

• Spread preserves onto bottom of crust; top with 1 cup of the raspberries.
• Pour milk into large bowl. Add dry pudding mixes and lime peel. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Spoon over raspberries in crust.
• Refrigerate 3 hours or until set. Top with remaining raspberries just before serving. Store leftover pie in refrigerator.

CHEESECAKE PUDDING

Steps:

• In a medium saucepan, whisk the milk, heavy cream, lemon zest, salt and 1/4 cup/50 grams sugar until combined. Place the saucepan over medium heat and bring to a simmer, stirring occasionally.
• While the mixture heats, whisk the remaining 1/2 cup/100 grams sugar and the cornstarch in a medium, heat-safe bowl. Add the egg yolks and whisk until the mixture forms a thick paste.
• When the milk mixture comes to a simmer, remove it from the heat. Whisking constantly, gradually add about a third of the hot milk mixture to the egg-yolk mixture in a slow, steady stream until combined. Transfer the contents of the bowl to the saucepan and whisk well to combine.
• Heat over medium-low and cook, whisking constantly, until the mixture begins to thicken, 6 to 8 minutes. (Once the mixture thickens, you may find it easier to switch to a silicone spatula for stirring.) Continue to cook, stirring constantly, until the mixture comes to a boil with large bubbles breaking at the surface, 2 to 3 minutes.
• Remove the saucepan from the heat, and whisk in the cream cheese and the vanilla. Strain the mixture through a fine-mesh sieve into a heat-safe bowl. Place plastic wrap directly on the surface of the pudding (this prevents a "skin" from forming) and refrigerate until chilled, at least 1 hour.
• Serve the pudding in bowls or on small plates. Top with crumbled cookies and fresh berries, if desired.

LAVISHLY LUSCIOUS LEMON RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
• Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.
• Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.
• While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.
• Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour.
• While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
• Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.
• Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.

LEMON LOVERS LUSCIOUS CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
• Spoon the mixture into the graham cracker crust.
• Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
• Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
• Spread the lemon curd evenly over the top of the cheesecake filling.
• Spread the whipped topping over the lemon curd.
• Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.

LOW-FAT CHERRY CHEESECAKE PUDDING PIE

Steps:

• Spoon half of the pie filling into crust.
• In a mixing bowl, combine milk, and pudding mixes. Mix until smooth.
• Fold in whipped topping.
• Spoon mixture over pie filling in crust.
• Refrigerate three hours or until set.
• Top with remaining pie filling.
• You can sprinkle with some shaved chocolate for a nice effect.

CHEESECAKE PUDDING

Steps:

• Combine sugar-free vanilla pudding mix, cottage cheese, ricotta cheese, and milk in a medium pot.
• Mix well (with a wire whisk).
• Boil on medium heat, stirring constantly, until concoction is boiling steadily.
• Pour immediately into four custard dishes.
• Serve hot or cold.
• Optional: If serving hot, mix in raisins and top with cinnamon, brown sugar, honey and/or maple syrup.
• (I like mine less sweet, so I usually just add raisins).
• For a more "cheesecake" effect, mix with equal parts of"Cool Whip FREE" and chill before serving.
• Garnish with a graham cracker and raspberries or other cheesecake topping.

EASY CHERRY CHEESECAKE DESSERT

Steps:

• Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended.
• Spoon evenly into 4 dessert dishes; cover. Refrigerate at least 1 hour.
• Top each dessert with 1 Tbsp. of the pie filling before serving.