Strawberry Cheesecake Pudding Pie - cooking recipe

Ingredients

1 1/2 1 1/2 cups cherry pie filling or 1 1/2 cups red raspberry pie filling, divided
1 (6 ounce) keebler graham cracker pie crust
1 1/2 cups cold milk
2 (3 ounce) packages cheesecake flavor instant pudding and pie filling mix
1 (8 ounce) container frozen non-dairy topping, thawed

Preparation

Gently spread 1/2 cup of pie filling in crust.
In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be thick.) Whisk in whipped topping. Spread over pie filling in crust. Refrigerate at least 3 hours or until set.
Spoon remaining pie filling on top. Garnish as desired. Store in refrigerator.