Yancy Kitchen Registry: Raspberry Pear Cheese Cake

Batch Size

1 pie (8 slices)

Qty	Unit	Ingredient	Notes

Prepare the pears:
- Reserve half of the pear pieces and set aside.
- Pour the remaining pears and juice into a blender.
- Process on high for 10 seconds until smooth.
- Set aside.
Make the cheesecake filling:
- In a large bowl, stir the cream cheese with a spoon until soft.
- Add the dry instant pudding mix, dry milk, and blended pears.
- Fold in the Cool Whip.
- Mix well using a wire whisk and spread into the pie shell.
- Put in the fridge.
Make the raspberry topping:
- In a medium saucepan, combine the cook-and-serve pudding, dry raspberry gelatin, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil.
- Remove from heat.
- Coarsely chop the reserved pears.
- Stir the chopped pears and frozen raspberries into the hot pudding mixture.
- Let set for 5 minutes.
Assemble and chill:
- Evenly spoon the topping over the filling.
- Refrigerate for at least 1 hour. Serves 8.