Low-Fat Cherry Cheesecake Pudding Pie

Total Time
Prep 5 mins
Cook 0 mins

This is a wonderful dessert, you can make it look very elegant or just down home, you decide.


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

For a low fat and very little calorie desert, this is it. I loved it. I am very self consience about my weight and love cheesecake. But like any traditional cheesecake they are loaded with calories and fat. But with this I got the taste of a good cheesecake without the guilt. I am planning to make it again for fathers day. I usually freeze mine for a while to get a little different texture, it makes it a little more firm and tastes wonderful.

DEBI BROWN June 12, 2002

Excellent Low Fat Dessert! I did make two changes however. I used only 1 pkg of
cheesecake instant pudding. Then I also added 1 8oz pkg room temperature fat free cream
cheese. This helped make the texture so creamy. I think there must be an error in the recipe because it calls for too many pkgs of pudding. I also just left the pie filling til last and put it on top.

Redzone6 November 18, 2012

I also made this lite and it was wonderful. I will be making this when I want to make a special dessert.

jacee23 July 04, 2009