Mini Cheesecake Fruit Pies

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A while back I found cheesecake flavored pudding on clearance at Target. At the time I had no idea what I would do with cheesecake flavored pudding, but it was on clearance, so I obviously had to buy it.

Now here I was months later with cheesecake pudding, and I thought it was about time I used it for something. Thus, I made these mini fruit pies with cheesecake pudding filling.

To make these little pies, you’ll need:

  • Strawberries, blueberries or other fruit
  • One package of cheesecake flavored pudding
  • Low fat or nonfat milk
  • Two rollout pie crusts
  • Powdered sugar
  • Mini cupcake baking pan
  • Whisk or electric mixer
  • Round cutter, approximately 3 inches
  • Rolling pin

First, wash and cut your fruit. Then mix your pudding per the package’s directions. It should say something like, add one cup of milk to mix and whisk quickly for two minutes until pudding starts to thicken. Then pop it in the fridge for a little bit to help it thicken while you create the crusts.

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Preheat the oven per the package’s instructions. Mine called for 450 degrees. Roll out the crusts onto a cookie sheet or cutting board and use a round cutter to cut circles from the dough. I used the top from an old hot chocolate can to cut my circles. Stuff the circles carefully inside the cupcake pan, making sure there are no holes in the dough. You should be able to get all 24 pies out of your dough.

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Bake the pie crusts according to their directions or for approximately 7 minutes. They should be lightly browned. Take them out to cool.

The crusts should come out of the pan fairly easily. Use a spoon to fill each with pudding, add a few pieces of fruit to each and garnish with a sprinkle of powdered sugar!

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And there you have it – bite sized pieces of heaven. The best part is they’re not that bad for you as desserts go. My coworkers ate them up and they made an excellent dessert the next day when my boyfriend’s sister came over for dinner.

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