Jello Pudding Recipes With Cool Whip and Cream Cheese
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If you're looking for a quick dessert, try this Cool Whip and Cheesecake Pudding recipe. Made with a buttery graham cracker crust and delicious creamy no-bake cheesecake filling. I chose to top these cute mason jar desserts with a cherry pie filling, however, feel free to top them with your favorite or even fresh fruit. Another cheesecake pudding recipe that's sure to please everyone!
What I love most about this Cool Whip and Cheesecake Pudding recipe is that it's another easy dessert.
When most people think about a no-bake cheesecake recipe, the first image that comes to mind is the photo above. Cherry pie filling as a topping adds a little bit of a tartness to the sweetness of the cheesecake filling.
Jump to:
- Adding Pudding Mix to Cheesecake
- More No-Bake Desserts
- Helpful Kitchen Tools
- Main Ingredients Needed
- Step-by-Step Directions
- Variations
- Make Ahead Tips
- Storage Tips
- FREQUENTLY ASKED RECIPE QUESTIONS
- Cool Whip and Cheesecake Pudding
Adding Pudding Mix to Cheesecake
This no-bake cheesecake pudding recipe is different than other recipes because I'm also adding pudding mix to the cheesecake mixture. You can use either any flavor of pudding mix, but I'm using cheesecake pudding mix for this recipe.
More No-Bake Desserts
- Oreo Pudding Pie Recipe
- Blueberry Cheesecake Pudding
- 16 Jello Cheesecake Recipes
- No-Bake Cheesecake Cup Recipe
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- Tart tamper
- Hand-held mixer or stand mixer
- Mason jars - I used 8 ounce sized jars for this recipe, but you could use larger ones or even do a combination of 8 ounce mason jars and 4 ounce mason jars if you're preparing for a large gathering.
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Cream cheese - at room temperature
- Butter- at room temperature
- Instant pudding mix - for this recipe I used cheesecake pudding mix. If you can't find cheesecake pudding mix, you can use regular vanilla pudding mix. You could even use a sugar-free pudding mix.
- Powdered sugar
- Milk - I used 2% milk, whole milk would be great. I would not use 1% or fat free milk.
- Vanilla extract
- Cool Whip Topping - make sure it's defrosted.
- Cherry Pie Filling - the star of this recipe!
- Graham Cracker Crumbs - for this recipe I chose to use the crumbs instead of crushing graham crackers into crumbs.
- Sugar
- Melted butter
Step-by-Step Directions
Step 1 | Prepare the Graham Cracker Crumbs
- Combine the graham cracker crumbs, melted butter and sugar into a mixing bowl. Stir together until everything is combined.
- Spoon about 2 tablespoons of the crumbs into the bottom of the mason jars.
- Reserve some of the crumbs to use as a garnish.
- Then using the tart tamper, gently press the crumbs into the bottom of the mason jars.
- Set aside while you prepare the cheesecake pudding mixture.
Step 2 | Prepare the Cheesecake Pudding
- In the bowl of the KitchenAid mixer, using the paddle attachment, cream together the softened cream cheese and butter until smooth.
- Add in the powdered sugar and vanilla and continue to mix until combined and smooth.
- Switch out the paddle attachment for the whisk attachment, if you have one, and then add in the pudding mix followed by the milk.
Step 3 | Fold in Cool Whip
- Allow the pudding/cream cheese mixture to set until just firm. Since we're using instant pudding mix, this takes about 5 minutes.
- Finally, fold in the container of Cool Whip.
Step 4 | 3 Layers in a Mason Jar
- Place crumb mixture in the bottom of the jar and compress using the tart tamper. This is the base of the cheesecake.
- Next add the cheesecake pudding mixture.
- Set the jars in the refrigerator and allow to chill for up to 2 hours.
- Remove from the refrigerator and add the cherry pie filling.
Tried this recipe? Let me know in the comments and don't forget to rate it!
Variations
- Heavy Whipping Cream - you could make homemade whipped cream to add to the pudding mix if you prefer that taste.
- Blueberry Pie Filling- try another flavor of pie filling.
- Fresh Fruit - add fresh fruit to the top instead of the canned pie filling like I did with my Strawberry Cheesecake Pudding Recipe.
Check out my other Cheesecake Pudding Recipes on my website.
Make Ahead Tips
- You can prep-ahead this recipe up to three days in advance for when you need to serve them.
- Follow the directions up to the step of adding the pie filling.
- Wait until you're ready to serve them and then add the cherry pie filling or fresh fruit.
Storage Tips
- Store the Cool Whip Cheesecake Pudding in the refrigerator for up to five days.
- You could also freeze the cheesecake pudding cups without the topping for up to 3 months. If you are using the mason jars, cover them with the lids and place in the freezer. Or wrap with plastic wrap and aluminum foil.
FREQUENTLY ASKED RECIPE QUESTIONS
How do you defrost Cool Whip quickly?
The easiest way to defrost Cool Whip Whipped Topping is to place the entire container inside another container filled with cold water. Let it remain in the cold water for about 30 minutes and the Cool Whip should be defrosted enough to use in the recipe.
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Prep Time 15 minutes
Chill Time 3 minutes
Total Time 18 minutes
Ingredients
For the Cheesecake Pudding
- 8 ounces cream cheese; softened at room temperature
- ¼ cup butter; softened
- 1 cup powdered sugar
- 3 cups milk
- 2 - 3.4 ounce size cheesecake instant pudding mix; 4 servings size each box
- ½ teaspoon pure vanilla extract
- 12 ounces Cool Whip Whipped Topping; thawed
- 10 ounces canned cherry pie filling
For the Graham Cracker Crust
- 2 cups of graham cracker crumbs
- 1 stick of butter
- ¼ cup sugar
Instructions
Prepare the Graham Cracker Crumbs
- Combine the graham cracker crumbs, melted butter and sugar into a mixing bowl. Stir together until everything is combined.
- Spoon about 4 tablespoons of the crumbs into the bottom of the mason jars.
- Then using the tart tamper, gently press the crumbs into the bottom of the mason jars.
- Set aside while you prepare the cheesecake pudding mixture.
Prepare the Cheesecake Pudding
- In the bowl of the KitchenAid mixer, using the paddle attachment, cream together the softened cream cheese and butter until smooth.
- Add in the powdered sugar and vanilla and continue to mix until combined and smooth.
- Switch out the paddle attachment for the whisk attachment, if you have one, and then add in the pudding mix followed by the milk.
- Allow the pudding/cream cheese mixture to set until just firm. Since we're using instant pudding mix, this takes about 5 minutes.
- Finally, fold in the container of Cool Whip.
- Place crumb mixture in the bottom of the jar and compress using the tart tamper. This is the base of the cheesecake.
- Next add the cheesecake pudding mixture.
- Set the jars in the refrigerator and allow to chill for up to 2 hours.
- Remove from the refrigerator and add the cherry pie filling.
Notes
Store the Cool Whip Cheesecake Pudding in the refrigerator for up to five days.
Nutrition Information:
Yield:
12 Serving Size:
1
Amount Per Serving: Calories: 494 Total Fat: 32g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 64mg Sodium: 359mg Carbohydrates: 48g Fiber: 1g Sugar: 31g Protein: 6g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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Jello Pudding Recipes With Cool Whip and Cream Cheese
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