Backpacker's Pie

(AKA Backpacker's Dip / No-Bake Cheesecake)

This dessert can either be a kind of instant no-bake cheesecake or dessert dip. I got the recipe from our son's Scout troop, but I'm sure that it's a Jello recipe from somewhere else because my sister-in-law has also made it for a family dinner or two.

We like it, but younger children (10-11) have been known to turn their noses up at it. Also, I will not comment on its probable caloric/cholesterol content.


1Large Package of instant pudding, vanilla flavor
1 or 28-oz can(s) of crushed pineapple
116-oz tub of sour cream
Graham crackers or graham cracker crust (see below)

Serves 8 people.


As a dip:
  1. Mix the pudding, pineappple, and sour cream together in a mixing bowl.
  2. Use it as a dip with graham crackers.
As a pie:
  1. Mix the pudding, pineappple, and sour cream together in a mixing bowl.
  2. Pour into a graham cracker crust. Smooth it out and place in refrigerator to cool and set.
The recipe notes, which are oriented more for backpacking, note that sour cream keeps pretty well at room temperature over a weekend. However, it recommends that you protect against it leaking into your backpack by moving the sour cream to a safer container or by sealing the store container in a plastic bag.

One "cheesecake" variation that proved very popular is to substitute mashed strawberries for the crushed pineapple. As far as I can tell, Jello does not make a strawberry instant pudding, so I still used the vanilla. Use your own judgement in how many strawberries to use. I think I used between 2 and 3 times the amount of pineapple being substituted for. Don't expect to get a uniform coloration; mine ended up being kind of a mottled yellow/red, but it still tasted good.

And feel free to experiment with other fruits and fruit combinations.

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First uploaded on 2001 August 17.
Last updated on 2011 July 08.