No Bake Chocolate Peanut Butter Cheesecake |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 16 |
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Great recipe for summer party. Make ahead in a 13 x 9 cake pan and chill. Can also substitute Splenda and sugar free Cool Whip and pudding mix. I use a little less when substituting Splenda for sugar. Ingredients:
2 cups crushed vanilla wafers |
3/4 cup confectioners' sugar |
1/2 cup cocoa |
1/2 cup melted butter |
8 ounces cream cheese |
1/2 cup peanut butter |
1 cup confectioners' sugar |
8 ounces cool whip |
15 reese's miniature peanut butter cups, chopped |
3 1/2 ounces instant chocolate pudding mix |
1 cup cold milk |
8 ounces cool whip |
1 cup mini chocolate chips or 1 cup miniature m&m baking bits |
Directions:
1. Mix all crust ingredients well and press into bottom of 13 x 9 cake pan.
2. Beat cream cheese and peanut butter together and add confectioners sugar.
3. Fold in 8 oz. Cool Whip and chopped Reese Cups.
4. Spread on top of crust.
5. Mix instant pudding with 1 cup of milk. When set, fold in 8 oz. Cool Whip.
6. Spread on top of peanut butter filling.
7. Sprinkle mini chocolate chips on top and chill for about 2 hours.
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