Blueberry Cheesecake Pudding Pie

Today is the Superbowl.

The New York Giants vs. The New England Patriots.

Since my hubby is a Giants fan AND my NFL boyfriend is a Giant, I will be cheering for the G-Men.

I believe in you Eli. (And JPP. And Victor Cruz. And Lawrence Tynes.)


Blueberry Cheesecake Pudding Pie



2 cups vanilla cream sandwich cookie crumbs (16-17 cookies)

1 tablespoon granulated sugar

6 tablespoons unsalted butter, melted


2 (3.9 oz) packages cheesecake pudding mix

2 ¾ cups whole milk

½ cup blueberry sauce (recipe below)


1 (8oz.) package cream cheese, room temperature

¼ cup granulated sugar

1 teaspoon pure almond extract

1 (8 oz.) tub whipped topping (such as Cool Whip)


  1. Preheat oven to 350⁰F.
  2. In a medium bowl, combine cookie crumbs, sugar, and butter. Press crumb mixture onto the bottom and a little up the sides of a 9-inch spring form pan. Bake for 8-10 minutes. Cool completely on wire rack.
  3. In a medium bowl, add cheesecake pudding mix, and milk. Whisk for about 2 minutes. Fold in blueberry sauce. Pour pudding mixture over crust. Put in refrigerator.
  4. In a large bowl add cream cheese, sugar, and almond extract. Beat with hand mixer until smooth. Gently fold in whipped topping. Remove pie from refrigerator and carefully spoon mixture over pudding. Refrigerate for at least 4 hours or until set.

Blueberry Sauce


1 pint blueberries

¼ cup water

1 tablespoon granulated sugar

¾ teaspoon vanilla

¼ teaspoon lemon juice


Take half of the blueberries, mash them until desired consistency and set aside.

Heat water and sugar over medium high heat, stirring occasionally until sugar has completely dissolved. Add all blueberries, vanilla and lemon juice.

Reduce heat to medium low and cook for about 3 minutes, stirring occasionally. Remove from heat and let cool before serving.

Print This Recipe


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