Blackberry Cheesecake Icebox Pie
Blackberry Cheesecake Icebox Pie has a graham cracker crust and a cool and creamy filling made from fresh blackberries and blackberry preserves. Such a delicious no-bake summer dessert.
Servings: 8
Ingredients
Crust
- 2 1/2 cups graham cracker crumbs
- 10 tablespoons salted butter, melted
- 3 1/2 tablespoons granulated sugar
Filling
- 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.
Nutrition
Calories: 407kcal