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Jell-O Pudding Cheesecake
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Recipe Information
Simple and good. Quick to make and quicker to eat!



  • Crust:
  • 1-1/4 cups (300 ml) graham cracker crumbs
  • 3 tbsp (45 ml) sugar
  • 1/3 cup (80 ml) butter
  • Filling:
  • 2 8 oz (224 grm). packages of a quality cream cheese, softened
  • 4 cups (950 ml) cold milk, divided use
  • 2 packages Jello Instant vanilla or lemon pudding (4-serving size)
  • Garnish:
  • fresh fruit
  • whipped cream
  • Crust:
  • Combine graham cracker crumbs, sugar and butter and mix well.
  • Press mixture firmly on bottom and on sides (to within 1 inch of top) of 9-inch springform pan.
  • Bake at 350 degrees (175 C.) about 8 minutes or until lightly browned.
  • Cool and set aside while making the filling.
  • Filling:
  • In a large deep mixing bowl beat cream cheese until smooth.
  • Slowly add in 1 cup (225 ml) of the cold milk, blending until it's very smooth.
  • Add the remaining cold milk and pudding mixes.
  • Beat with a rotary or hand beater just until the cream cheese and pudding is well blended, about 1 minute.
  • Pour carefully into crumb-lined pan.
  • Chill until firm, about 4-6 hours.
  • Garnish with whipped topping and fresh fruit if desired.
Chocolate Cheesecake: I have had success using the new chocolate fudge flavor of Jell-O pudding mix and adding 1 Square (1 oz.) of melted unsweetened chocolate.

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