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I am all about easy desserts, especially during spring time, when there seems to be as many barbecues and get togethers as there are newly sprung flowers.
NO BAKE BOSTON CREAM PIE CHEESECAKE:
Ingredients
CHEESECAKE
- 8 ounces whipped topping
- 2 packages instant vanilla pudding
- 3 cups milk
- 16 ounces cream cheese room temperature
CRUST
- 24 vanilla sandwich cookies
- 4 tablespoons butter melted
CHOCOLATE TOPPING
- 1/4 cup butter
- 1/2 cup sugar
- 1/4 cup milk
- 1/2 cup chocolate chips + more for topping
- 1 teaspoon vanilla extract optional
Instructions
CHEESECAKE
- In a large whip the cream cheese until light and smooth. Add milk and pudding mix and beat until well combined.
- Gently fold in the prepared whipped cream or Cool Whip. Set aside.
CRUST
- Melt butter.
- In a large Ziplock bag add vanilla sandwich cookies and crush until they resemble coarse crumbs. Add in butter and mix together.
- Add crust to 9x13 baking dish and press on the bottom of the pan. Use the tip above of using the bottom of a measuring cup.
- Add cheesecake on top and spread until smooth. Make chocolate topping.
CHOCOLATE TOPPING
- To a small saucepan, add chocolate chips, butter, sugar, milk, and heat over medium-low heat while constantly stirring until melted and smooth.
- If you are using the vanilla, add this in.
- Pour topping over chilled cheesecake. And top with chocolate chips if you desire. Place in the refrigerator for 3-4 hours.
- Cut and serve.
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