This is not the fanciest dessert ever, but it’s very easy, very very tasty, and you can make it long in advance if you need to take it to a party. It’s really more of a method than a recipe because you can change everything around to fit your needs. The “accessories” are what you can use to make this look like there’s way more to this than there is – fruit, whipped topping, etc. I adapted this from one of the Pillsbury “Easy Pies” mini-cookbooks.
1 4 serving package of instant pudding – whatever flavor
1 package cream cheese (recommend 1/3 less fat variety just because)
1 frozen or refrigerated pie crust (you can also use a graham cracker crust)
1 1/2 cups milk
Accessories: (some examples)
Frozen, canned, or fresh fruit
Whipped topping
Caramel or Chocolate sauce
– Cook pie crust as directed and let cool.
– Put softened cream cheese in a bowl and mix with an electric mixer until it’s fluffy.
– In another larger bowl, mix together the mix and pudding mix.
– Gently fold the cream cheese into the pudding and mix until smooth
– Pour mixture into the cooled pie crust and refrigerate for four hours
– Cut individual slices and top with the “accessories”
Linda’s Notes:
– Pillsbury recommends lemon pudding and blueberry topping, but I used chocolate pudding and mixed berries.
– I’m not a big fan of cool whip, in fact I hate it so I didn’t use any… but some sort of whipped cream on top with the berries would be great.
Delusions of Chefery 