No Bake German Chocolate Cheesecake

No Bake German Chocolate Cheesecake

  • Prepare: 30M
  • Total: 30M
No Bake German Chocolate Cheesecake

No Bake German Chocolate Cheesecake

Ingredients

  • Baking & Spices

    • 1 cup Bakers semi-sweet chocolate
    • 1 1/2 cups Confectioners' sugar
    • 5 cups Cool whip
    • 11 oz Kraft caramel bits
    • 1 tsp Vanilla
  • Nuts & Seeds

    • 1 1/2 cups Baker's flake coconut
    • 1 cup Pecans
  • Snacks

    • 3 1/2 cups Pecan shortbread cookies, ground
  • Dairy

    • 1 stick Butter, unsalted
    • 2 8 ounce packs Kraft philadelphia cream cheese
    • 2 cups Whole milk
  • Desserts

    • 1 5.9 ounce box Jell-o chocolate instant pudding
  • Time
  • Prepare: 30M
  • Total: 30M

Found on

Description

Let the good times roll...

Ingredients

  • 3 1/2 cups pecan shortbread cookies, ground
  • 1 stick butter, unsalted, melted
  • 2 cups Kraft Cool Whip
  • 2 8 ounce packs Kraft Philadelphia Cream Cheese, room temperature
  • 1 cup Bakers Semi Sweet Chocolate, melted
  • 1 cup Kraft Cool Whip
  • 1 1/2 cups confectioners sugar
  • 1 teaspoon vanilla
  • 1 5.9 ounce box Jell-O Chocolate Instant Pudding
  • 2 cups whole milk
  • 2 cups Kraft Cool Whip
  • 1 cup pecans, chopped finely
  • 1 1/2 cups Bakers Flake Coconut
  • 11 ounces KRAFT Caramel Bits

Directions

  • Mix melted butter with ground cookies.
  • Place mixture into a 13X9 inch casserole dish that has been sprayed with cooking spray.
  • !To prepare the Cheesecake layer:
  • Add cream cheese to a mixer, beat well.
  • Melt chocolate according to package directions, let cool slightly.
  • Add vanilla and sugar to cream cheese, mix well.
  • Add melted chocolate, mix well.
  • Fold in Cool Whip.
  • Place mixture on top of cookie layer in casserole dish.
  • !To Prepare Mousse layer:
  • Mix pudding with milk, fold in Cool Whip.
  • Place on top of cheesecake layer using an off set spatula.
  • Top with remaining Cool Whip.
  • Place pecans and coconut into a pan on medium heat and toast for about 4-5 minutes are until lightly golden.
  • Allow topping to cool and place over Cool Whip.
  • Cover with saran wrap and refrigerate about 4 hours before cutting.
  • Use a sharp knife to cut through cookie layer.
  • Melt Kraft Carmel bits according to package directions.
  • Before serving, drizzle caramel on bottom of plate and on top of each piece of cheesecake.

Nutrition

Serving Size: 6-8
  • Prepare: PT30M
  • TotalTime:
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Descrition:

No Bake German Chocolate Cheesecake

  • Baking & Spices

    • 1 cup Bakers semi-sweet chocolate
    • 1 1/2 cups Confectioners' sugar
    • 5 cups Cool whip
    • 11 oz Kraft caramel bits
    • 1 tsp Vanilla
  • Nuts & Seeds

    • 1 1/2 cups Baker's flake coconut
    • 1 cup Pecans
  • Snacks

    • 3 1/2 cups Pecan shortbread cookies, ground
  • Dairy

    • 1 stick Butter, unsalted
    • 2 8 ounce packs Kraft philadelphia cream cheese
    • 2 cups Whole milk
  • Desserts

    • 1 5.9 ounce box Jell-o chocolate instant pudding

The first person this recipe

creolecontessa.com

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Found on creolecontessa.com