Buddha Jumps over the Wall Cream Pie |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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Our Zaar friend Chef #143318 gave us a heads up on an actual recipe called Buddha jumps over the wall which includes over thirty ingredients and takes 2 days to make it! She thought we would like to post it..... NOT! But for her 'enlightenment' of finding it for us and giving us a laugh, we came up with this wonderful quick and simple dessert in her honor. So here you go Jen, Thanks for thinking of us. ;) Ingredients:
3/4 cup graham cracker crumbs |
1/2 cup almonds or 1/2 cup pecans, finely ground |
2 tablespoons butter, melted |
8 ounces neufchatel cheese, softened or 8 ounces cream cheese |
3/4 cup powdered sugar |
2 cups chocolate pudding |
12 ounces cool whip lite, divided |
8 chocolate chip cookies, broken up (represents the wall) |
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Mix graham cracker crumbs, almonds, and melted butter in a bowl.
3. Press into a 9 deep dish pie pan.
4. Bake for 10 minutes and cool.
5. Mix cream cheese and powdered sugar until smooth and creamy.
6. Pour into pie crust.
7. Fold 1/2 Cool Whip into chocolate pudding.
8. Place on top of cheesecake mixture.
9. Refrigerate for 2 hours.
10. Spread remaining Cool Whip over top of pudding layer.
11. Refrigerate for 2 more hours.
12. Garnish with broken cookies just before serving.
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