Blackberry Cheesecake Icebox Pie

Blackberry Cheesecake Icebox Pie

Made with pudding mix and whipped topping, this cheesecake-inspired pie is easy to assemble, and even easier to eat.

Makes 1 (10-inch) pie
  • Crust:
  • 3 cups graham cracker crumbs
  • ¾ cup plus 2 tablespoons unsalted butter, melted and divided
  • ¼ cup sugar
  • Filling:
  • 1 (3.4-ounce) box instant cheesecake pudding mix
  • 1½ cups whole milk
  • 1 (8-ounce) container frozen whipped topping, thawed
  • ⅔ cup fresh blackberries, mashed
  • 3 tablespoons blackberry preserves
  • Garnish: whipped topping, fresh blackberries
  1. Spray a 10-inch cast-iron skillet with baking spray with flour.
  2. For crust: In a large bowl, toss together cracker crumbs, ¾ cup melted butter, and sugar until moistened. Add remaining 2 tablespoons melted butter, if necessary. Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared skillet. Freeze for 15 minutes.
  3. For filling: In a large bowl, beat pudding mix and milk with a mixer at low speed until mixture begins to thicken, about 2 minutes. Fold in whipped topping. In a small bowl, stir together mashed blackberries and preserves. Add blackberry mixture to pudding mixture; gently fold together until mostly combined. Spoon filling into prepared crust. Garnish with whipped topping and blackberries, if desired.
  4. Loosely cover and freeze until firm, at least 6 hours. Thaw in refrigerator until softened, about 1 hour, or at room temperature for 30 minutes before serving. Cut with a sharp knife dipped in hot water.



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