Raspberry Pear Cheesecake


1       Pound Del Monte Lite Pear Halves 16 oz
1       Box Jello Sugar Free Instant vanilla Pudding 4 serv
1       Unit Keebler Ready Crust Shortbread Pie Crust  
1       Box Vanilla Cook And Serve Pudding 4 serv
1       Box Raspberry Jello Sugar Free 4 serv
2/3 Cups Nestle carnation Nonfat Dry Milk Powder  
1/4 Cups Kraft Cool Whip Lite  
1       Cup Water  
1 1/2 Cups Unsweetened Frozen Raspberries  


  1. Reserve half of the pear pieces and set aside.
  2. Pour remaining pears and juice in a blender.
  3. Process on high 10 seconds until smooth.
  4. Set aside.
  5. In large bowl stir cream cheese with a spoon until soft.
  6. Add dry instant pudding mix, dry milk, and blended pears.
  7. Fold in Cool Whip.
  8. Mix well using wire wisk and spread into pie shell.
  9. Put in fridge.
  10. In med saucepan combine cook and serve pudding, dry geletin, and water.
  11. Cook over med heat stirring constantly until mixture thickens and starts to boil.
  12. Remove from heat.
  13. Coarsely chop the pears.
  14. Stir pears and frozen raspberries into hot pudding mixture.
  15. Let set 5 min.
  16. Evenly spoon over filling.
  17. Refridgerate for at least 1 hour.


Serving Size 1/8 of Cake

Calories 263.75  
Total Fat 9.375 g  
Saturated Fat 2.625 g  
Cholesterol 18.75 mg  
Sodium 353.75 mg  
Total Carbs 34.5 g  
Dietary Fiber 0.5 g  
Sugars 18.75 g  
Protein 5.25 g