From Jenn@eatcakefordinner
1 (3.4 oz.) box Cheesecake Instant Pudding (or desired flavor)
1/2 c. milk
1 1/2 c. whipping cream
3 Tbl. sugar
1 Tbl. vanilla bean paste
6 oz. store-bought graham cracker crust
6 oz. fresh raspberries, washed and dried
1/2 c. fresh blueberries, washed and dried
2 Tbl. strawberry jam
In a medium bowl, combine dry pudding mix and milk and whisk until combined, it will be very thick. In a separate medium bowl, using a hand mixer, beat the whipping cream until frothy. Add the sugar and vanilla bean paste and continue mixing until stiff peaks form. Fold about 2/3 of the whipped cream into the pudding/milk mixture (You can whisk a small amount of whipped cream into the mixture first to loosen it up and then fold in the remainder of the whipped cream). Spread evenly into pie crust.
Top pie with remaining 1/3 of the whipped cream. Top with raspberries and blueberries. Heat jam in the microwave for around 10 seconds or until slightly melted. Drizzle over pie. Chill for at least 30 minutes. Slice and serve. Pie stays fresh for several days.