Cinderella Cheese Pie

  • 1 9” baked pie shell
  • 3 1/2 ounce package butterscotch pudding mix
  • 1 (16 oz.) can pumpkin pie mix
  • 2 egg yolks
  • 1 tablespoon unflavored gelatin
  • 1 1/2 cups milk
  • 3 ounces cream cheese, cut up
  • 2 egg whites


In a heavy sauce pan: beat together the pudding mix, pumpkin pie mix, egg yolks, gelatin and milk.  Cook over medium heat, stirring, until smooth…..and boiling.Remove from and add the cream cheese. Beat with electric mixer until smooth. Chill until cold, but not quite set.Beat the egg whites until stiff and fold in.Put into pie shell and chill overnight.

Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more


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