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4.48 from 116 votes

Cool Whip and Cheesecake Pudding

Try this Cool Whip and Cheesecake Pudding recipe. Made with a buttery graham cracker crust and delicious creamy no-bake cheesecake filling. Topped with cherry pie filling or your favorite fresh fruit.
Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes
Course: Desserts
Cuisine: American
Keyword: Cool Whip and Cheesecake Pudding
Servings: 8 - 12 servings
Calories: 586kcal
Author: Lois

Equipment

Ingredients

For the Cheesecake Pudding

  • 8 ounces cream cheese softened at room temperature
  • 1 cup powdered sugar
  • 3 cups milk
  • 2 - 3.4 ounce cheesecake instant pudding mix 4 servings size each box
  • ½ teaspoon pure vanilla extract
  • 12 ounces Cool Whip Whipped Topping thawed
  • 10 ounces canned cherry pie filling

For the Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • ½ cup butter melted
  • ¼ cup sugar

Instructions

  • Prepare the Graham Cracker Crumbs
  • Combine the graham cracker crumbs, melted butter and sugar into a mixing bowl. Stir together until everything is combined.
  • Spoon about 4 tablespoons of the crumbs into the bottom of the mason jars.
  • Then using the tart tamper, gently press the crumbs into the bottom of the mason jars.
  • Set aside while you prepare the cheesecake pudding mixture.
  • Prepare the Cheesecake Pudding
  • In the bowl of the KitchenAid mixer, using the paddle attachment, cream together the softened cream cheese until smooth.
  • Add in the powdered sugar and vanilla and continue to mix until combined and smooth.
  • Switch out the paddle attachment for the whisk attachment, if you have one, and then add in the pudding mix followed by the milk.
  • Allow the pudding/cream cheese mixture to set until just firm. Since we're using instant pudding mix, this takes about 5 minutes.
  • Finally, fold in the container of Cool Whip.
  • Place crumb mixture in the bottom of the jar and compress using the tart tamper. This is the base of the cheesecake.
  • Next add the cheesecake pudding mixture.
  • Set the jars in the refrigerator and allow to chill for up to 2 hours.
  • Remove from the refrigerator and add the cherry pie filling.

Notes

Store the Cool Whip Cheesecake Pudding in the refrigerator for up to five days.

Nutrition

Serving: 1g | Calories: 586kcal | Carbohydrates: 68g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 674mg | Potassium: 296mg | Fiber: 1g | Sugar: 41g | Vitamin A: 988IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 1mg