1972 No Bake Instant Pudding Cheesecake - Dutch Valley Food Distributors, Inc.

This retro no-bake cheesecake is a creamy, crowd-pleasing classic that channels the ease of 1970s home desserts. A buttery graham cracker crust is chilled until firm, then topped with a smooth cheesecake filling made with softened cream cheese, cold milk, and instant pudding mix for reliable structure and rich flavor. Easy to customize with any pudding flavor and your favorite toppings - fresh berries, whipped cream, or pie filling. This make-ahead dessert is perfect for potlucks, holidays, or any time you want a cool, nostalgic treat with minimal effort.

Ingredients

FOR THE CRUST:
1-1/2 cups of finely-crushed graham cracker crumbs
1/4 cup granulated sugar
8 tablespoons butter, melted
FOR THE FILLING:
12 ounces very soft cream cheese (1-1/2 cups)
2 cups cold milk
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 cup White Chocolate Cheesecake Flavored Instant Pudding Mix 15lb (or any flavor you wish) (SKU 284270)
Optional garnishes: Whipped cream, fresh berries, canned fruit pie filling, chocolate curls

Instructions

Mix together the graham cracker crumbs, 1/4 cup of sugar and melted butter in a large bowl. In a 8×8-inch square baking pan, spread the graham mixture in the pan and use the bottom of a cup to press the crumbs into a firm, even layer. Put the pan in the fridge.
Blend the very soft cream cheese with a hand or stand mixer on high speed until it’s creamy and smooth. Add in 1/2 cup of the cold milk and blend until combined. Pour in the rest of the milk, the 2 tablespoons of sugar, vanilla and the pudding mix. Beat everything together for two minutes, scraping the sides of the bowl once or twice.
Pour the cheesecake filling over the crust in the pan and use a rubber spatula to smooth it into an even layer. Cover the pan with plastic wrap and chill the cheesecake for at least two hours until it’s set and very cold. Overnight is best.
Cut the cheesecake into 9 slices and place them on a serving platter or individual plates. Top each slice with garnishes like whipped cream, fresh blueberries or raspberries, strawberry or cherry pie filling, or curls of dark or white chocolate.

Ingredients

FOR THE CRUST:
1-1/2 cups of finely-crushed graham cracker crumbs
1/4 cup granulated sugar
8 tablespoons butter, melted
FOR THE FILLING:
12 ounces very soft cream cheese (1-1/2 cups)
2 cups cold milk
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 cup White Chocolate Cheesecake Flavored Instant Pudding Mix 15lb (or any flavor you wish) (SKU 284270)
Optional garnishes: Whipped cream, fresh berries, canned fruit pie filling, chocolate curls

Instructions

Mix together the graham cracker crumbs, 1/4 cup of sugar and melted butter in a large bowl. In a 8×8-inch square baking pan, spread the graham mixture in the pan and use the bottom of a cup to press the crumbs into a firm, even layer. Put the pan in the fridge.
Blend the very soft cream cheese with a hand or stand mixer on high speed until it’s creamy and smooth. Add in 1/2 cup of the cold milk and blend until combined. Pour in the rest of the milk, the 2 tablespoons of sugar, vanilla and the pudding mix. Beat everything together for two minutes, scraping the sides of the bowl once or twice.
Pour the cheesecake filling over the crust in the pan and use a rubber spatula to smooth it into an even layer. Cover the pan with plastic wrap and chill the cheesecake for at least two hours until it’s set and very cold. Overnight is best.
Cut the cheesecake into 9 slices and place them on a serving platter or individual plates. Top each slice with garnishes like whipped cream, fresh blueberries or raspberries, strawberry or cherry pie filling, or curls of dark or white chocolate.