Creamy Lemon Pudding Pie

1.In a medium bowl, combine graham cracker crumbs, crushed chocolate wafers, chopped pecans, and walnuts. Stir in melted butter until the mixture is evenly moistened.

2.Press the crust mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator to chill while preparing the filling.

3.In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed.

4.Gradually add the sweetened condensed milk, evaporated milk, and half and half to the cream cheese, beating until fully combined and smooth.

5.Add the lemon juice and lemon zest to the mixture, blending well to infuse the filling with bright citrus flavor.

6.In a separate bowl, whisk together the instant lemon pudding mix and 1 cup of milk until thickened, about 2 minutes.

7.Fold the lemon pudding mixture into the cream cheese mixture gently until fully incorporated, creating a creamy, lemon-infused filling.

8.Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.

9.Refrigerate the pie for at least 4 hours, or until the filling is set and firm to the touch.

10.Before serving, spoon the cherry pie filling evenly over the top of the chilled lemon pudding pie, allowing some cherries and syrup to cascade slightly over the edges for visual appeal.

11.Optional: Sprinkle a few chocolate chips on top of the cherry layer for added texture and a hint of chocolate flavor.

12.Slice and serve chilled for a refreshing, no-bake dessert perfect for small outdoor gatherings or baby showers.