I picked up a big carton of raspberries at the store the other day. It was only $1 more to get double the raspberries, so I ate some plain, put some on ice cream and used the rest on top of this delicious no-bake pie.
It's so easy to make and starts by mixing together a box of pudding mix and some milk. I went with cheesecake flavor, but you can really use any flavor of pudding. Vanilla or white chocolate mixed with the vanilla bean would be fantastic or a lemon version would be incredible too. You, then fold in some vanilla bean whipped cream and spread it into a graham cracker crust and top with more vanilla bean whipped cream, berries and strawberry jam.
The sweet vanilla bean cheesecake pudding mixture mixed with the slightly tart raspberries and blueberries is so yummy. This pie screams Summer and with the 4th of July next week, it also makes for a pretty Red, White and Blue dessert too.
What plans do you have for the 4th?
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1 (3.4 oz.) box Cheesecake Instant Pudding (or desired flavor)
1/2 c. milk
1 1/2 c. whipping cream
3 Tbl. sugar
1 Tbl. vanilla bean paste
6 oz. store-bought graham cracker crust
6 oz. fresh raspberries, washed and dried
1/2 c. fresh blueberries, washed and dried
2 Tbl. strawberry jam
In a medium bowl, combine dry pudding mix and milk and whisk until combined, it will be very thick. In a separate medium bowl, using a hand mixer, beat the whipping cream until frothy. Add the sugar and vanilla bean paste and continue mixing until stiff peaks form. Fold about 2/3 of the whipped cream into the pudding/milk mixture (You can whisk a small amount of whipped cream into the mixture first to loosen it up and then fold in the remainder of the whipped cream). Spread evenly into pie crust.
Top pie with remaining 1/3 of the whipped cream. Top with raspberries and blueberries. Heat jam in the microwave for around 10 seconds or until slightly melted. Drizzle over pie. Chill for at least 30 minutes. Slice and serve. Pie stays fresh for several days.