Cheese Pie with Graham Cracker Crust
Cheese Pie with Graham Cracker Crust is an incredible is an incredible no-bake dessert made with a creamy cheese filling and delicious crust!
Equipment
- 8-10-inch Pie Dish
- Mixing bowls
Ingredients
- 8 ounces softened Cream Cheese
- 1 3.4 ounce boxes Jell-o Vanilla Pudding OR Cheesecake Flavored Pudding or (3) 1 oz boxes
- 8 ounces Whipped Topping
- 2 Cups Cold Milk (dairy or non-dairy)
- 1 Graham Cracker Crust (Ready to Eat) Premade or Follow Directions Below
Graham Cracker Crust
- 1/2 Cup Unsalted Butter melted
- 1¾ Cups Graham Cracker Crumbs (or 2 cups)
Instructions
Instructions for Cheese Pie Filling
- Starting with 1 cup of milk, add milk, puddng mix, whipped topping, and softened cream cheese in a large mixing bowl.
- Start slowly adding second cup of milk until you reach your desired consistency. You don't want your filling to be too thin. You want it thick so that once refrigerated it will slice easily.
- Once your pie crust is set, pour in your cheese pie filling evenly.
Instructions for Graham Cracker Crust
- Combine 1 ½ to 1¾ cups of Graham Cracker Crumbs (approximately 14 Graham Cracker Sheets) and melted unsated butter.
- Crumbles will be thick. Break up any clumps and smooth them out into the dish.
- For best results, refrigerate overnight. If you can't resist, a minimum of 4 hours refrigerated is a must.
- Serve and enjoy!
Notes
If you don't want to use pudding mix: Make you filling by using cream cheese, whipped topping, vanilla extract (to taste) and sweetened condensed milk (14 oz).
For milk: Dairy or Non-Dairy both work well.
Pie sizing: 8-10 inch pie dish, works great!