Strawberry Cheesecake Pudding Pie

• 1 1/2 cups cherry pie filling or 1 1/2 cups red raspberry pie filling, divided1 1⁄2
• (6 ounce) keebler graham cracker pie crust1
• cups cold milk1 1⁄2
• (3 ounce) packages cheesecake flavor instant pudding and pie filling mix2
• (8 ounce) container frozen non-dairy topping, thawed1

Step-by-step instructions

1. 1

   Gently spread 1/2 cup of pie filling in crust.

2. 2

   In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be thick.) Whisk in whipped topping. Spread over pie filling in crust. Refrigerate at least 3 hours or until set.

3. 3

   Spoon remaining pie filling on top. Garnish as desired. Store in refrigerator.