Blackberry Cheesecake Icebox Pie ( No Bake)
Ingredients
Crust:
- 2 1/2 cups graham cracker crumbs
- 10 tablespoons salted butter, melted
- 3 1/2 tablespoons granulated sugar
- 1 (3.4-ounce) box instant cheesecake pudding mix
- 1 1/2 cups whole milk
- 1 (8-ounce) container Cool Whip, thawed
- 2/3 cup mashed fresh blackberries
- 1/4 cup blackberry preserves
- whipped cream and blackberries for garnish
Instructions
Spray a deep-dish pie plate with cooking spray.
In a large bowl, stir together graham cracker crumbs, melted butter and sugar.
Press onto bottom and up the sides of the pie plate. Refrigerate for 1 hour or freeze for 15 minutes.
Once pie crust is ready, make the filling. Using a hand-held mixer, beat pudding mix and milk until it starts to thicken, about 2 minutes. You can use a whisk if you don't have a mixer.
Fold in Cool Whip.
Fold in mashed blackberries and preserves. Transfer filling to pie crust.
Loosely cover with plastic wrap and freeze for at least 4 hours.
Garnish with whipped cream and blackberries. Can be served frozen. Or you can thaw at room temperature for 30 minutes before serving.
8 servings
Notes
If you don’t have fresh blackberries, you can use frozen. Raspberries, blueberries, strawberries, or peaches can be substituted for the blackberries.
