Ingredients:
9″ Pie Shell
Jell-O Instant Cheesecake pudding
1 3/4 cups Milk

1. Place all ingredients and cooking utensils on counter ensuring you are not missing something halfway through the process and have to eat the half you made and probably never start over making it ever again.

2. Beat pudding powder and milk for one minute.  (Not exactly instant now is it?)

3. Pour into shell. Refrigerate for 10 minutes.

4. During cleanup, taste a stray piece of crust off the counter.  Realize pie shell is un-baked.

5. Eat pudding out of pie shell, discard uncooked pie shell.

6. Let new pie shell sit on counter to thaw, don’t think you can microwave it thawed, that is a road you do not want to travel buddy.

7. Bake the un-baked pie shell in toaster oven for 15 minutes @ 400 according to the packaging.

8. Surf the web while listening for the timer to ding.

9. Smell burning pie shell.

10. Taste test blackened pie shell to see if per chance it tastes sweet, and only looks burned.

11. Shriek as the saliva from your tongue sizzles upon touching the scalding hot burned pie crust. Discard.

12. Thaw another pie shell.  Next time get a no-bake a graham cracker crust shell.

14. Set toaster oven from Toast to Bake this time.  Bake new pie shell at 400 degrees, watch for it to turn golden brown.

15.  Attack any bubbles in pie crust with a trusty fork.

16. Pull out after 8 minutes, scoff at misleading packaging.

17. Whip Pudding powder and almost 2 cups of milk in mixing cup with a fork for one minute.

18. Pour contents into pie crust.

19. Refrigerate pie and post about it on your blog.

20. Enjoy whenever pudding “sets up”.  Whatever that means.