Low-Fat Cherry Cheesecake Pudding Pie Recipe

Pour the skim milk into a mixing bowl. Add the cheesecake instant pudding mix and whisk for 1–2 minutes, until it thickens.

Add the whipped topping in 2–3 additions. Fold gently with a spatula so the mixture stays airy.

Spoon the pudding mixture into the ready graham-style crust. Smooth the top.

Spread the cherry pie filling evenly over the pudding layer. Nudge it to the edges for a clean top layer.

Refrigerate for at least 2 hours (longer is fine for cleaner slices). Slice and serve cold.