This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
No-Bake Turtle Cheesecake
- add review
- #54146
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Crust
1 1/4 cup chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup chopped pecans
Filling
2 packages (8 ounce size) cream cheese, softened
1 1/2 cup milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 package (3.4 ounce size) instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping
whipped cream, if desired
directions
In medium bowl, combine all crust ingredients, mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.
In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla, beat until well blended. Add pudding mix, beat at low speed for 2 minutes. Pour mixture over crust in pan.
Drizzle with fudge topping, swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.
To serve, cut cheesecake into wedges, place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.
added by
moopsie
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments