This was a quicky recipe from that turned out way better than I thought it would. You can experiment almost endlessly with flavors of pudding and flavors of crumb crust here.

Instant Pudding Cream Cheese Pie

1 pkg (8 oz) cream cheese
2 c milk
1 pkg (small) instant pudding
9" graham cracker crust*

Stir cream cheese until soft. Gradually blend in ½ cup of milk until mixture is very smooth. Add remaining milk and the pudding mix. Beat slowly with egg beater or whisk for 1 minute. Pour at once into crust. Chill until set.

* Graham cracker crust: Combine 1 ¼ C graham cracker crumbs, 2 T sugar (optional), and 1/3 C melted butter. Press onto bottom and sides of a greased 9" pie pan. Bake at 350° for 12-15 minutes; cool thoroughly before filling. You can make a crumb crust without baking it, but it turns out more fragile and less tasty.

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