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Apr 29

MOMZINGA’S TACO TUESDAY: No Bake Cheescake

no bake jello cheesecake
TACO TUESDAY—
Anything that makes cooking easier is more than okay with me. This recipe for a no bake cheesecake has been around for awhile, but as the saying goes; it’s an oldie but a goodie (just like this week’s Manslice Monday). Who could turn down a delicious slice of cheesecake topped with raspberries, or thinly sliced orange slices? YUMMY!
By the way, this week’s Momzinga’s Taco Tuesday comes from Kraft.

NO BAKE CHEESECAKE
INGREDIENTS:

2 pkg. (11.1 oz. each) JELL-O No Bake Cheesecake
1/4 cup sugar
10 Tbsp. margarine or butter, melted
2 Tbsp. water
2 cups chopped toasted PLANTERS Pecans, divided
1-1/2 cups caramel ice cream topping, divided
3 cups cold milk

DIRECTIONS

MIX Crust Mixes, sugar, margarine and water in large bowl until well blended. Firmly press half of the crumb mixture 1-1/2 inches up side of 9-inch pan. Press remaining crumb mixture firmly onto bottom of pan, using bottom of a dry measuring cup. Sprinkle 1 cup of the pecans onto bottom of crust. Drizzle with 3/4 cup of the caramel topping.

POUR milk into large bowl. Add Filling Mixes. Beat with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon into crust.

REFRIGERATE at least 1 hour or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Sprinkle with remaining 1 cup pecans and drizzle with remaining 3/4 cup caramel topping just before serving. Store leftover cheesecake in refrigerator.

PREPARE in 13×9-inch baking pan, pressing all of the crumb mixture firmly onto bottom of pan. MOMZINGA.COM

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