TROPICAL NO-BAKE CHEESECAKE

Sometimes a new creation will just pop into my head.  Today, I even had a visual!  I must say, this is delicious!  So I’m sharing it with all of you.  I hope you make it and enjoy it as much as we did.

I made a small cake, but feel free to double all the ingredients and use a 9 x 13″ dish.

INGREDIENTS:

1 sleeve cinnamon graham crackers

4 oz cream cheese at room temp

7 oz (1/2 can sweetened condensed milk)

1 (4 serving 3.4 oz) pkg instant cheesecake flavored pudding

1 tsp vanilla

1 ¼ cups milk

6 oz Cool Whip

Walnuts, chopped

Maraschino cherries, cut in half

Pineapple chunks

Dates, cut into small pieces

I was going to add coconut, but . . . Bob isn’t crazy about it.

PREPARATION:

Line the bottom of an 8” x 8”  OR 9” X 9” baking dish with cinnamon graham crackers.  You will have to break one up to completely cover dish.  Set aside.

Combine cream cheese and sweetened condensed milk.  Beat at med/high speed until smooth.  Add pudding mix and 1 ¼  cup milk.  Beat 4 – 5 min until mixture starts to thicken.  Add thawed Cool Whip and mix at low speed until thoroughly blended.

Pour half of cream cheese mixture over graham crackers.  Arrange fruit and nuts on top.  Place a second layer of graham crackers.  Add rest of cream cheese mixture and more fruit as the top layer.

Cover, refrigerate 6 – 8 hours.  Better the second day!!

OTHER OPTIONS: Pecans, macadamia nuts, coconut

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By Tika for CHEW WANNA EAT? © 2015