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Frozen NUTTER BUTTER Cheesecake

Prep time

15 min

Total time

4 hr 15 min

Servings

Makes 12 servings.

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    Ingredients
    • 16 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
    • 3 oz. semi-sweet baking chocolate, divided
    • 1 pkg. (8 oz.) cream cheese, softened
    • 1/3 cup sugar
    • 1/4 cup milk
    • 1 tub (8 oz.) frozen whipped topping, thawed
Preparation
  • Cut 6 cookies crosswise in half; stand, cut-sides down, around inside edge of 10-inch springform pan. Cut remaining cookies in half; arrange on bottom of pan. Melt 2 oz. chocolate as directed on package.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add melted chocolate; mix well. Blend in milk. Gently stir in whipped topping. Spoon over cookie layer in pan.
  • Freeze 4 hours or until firm. Meanwhile, make chocolate curls from remaining chocolate; refrigerate until ready to use.
  • Remove cheesecake from freezer 15 min. before serving; refrigerate until cheesecake can easily be cut. Top with chocolate curls just before serving.

Recipe Tips

Size-WiseBalance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.

VariationPrepare using Neufchatel cheese and frozen light whipped topping.

Storage Know-HowStore leftover cheesecake in freezer.

95116
Amount per serving Calories 270
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 1g
Cholesterol 25mg
Sodium 150mg
Carbohydrate 29g
Dietary Fiber 1g
Total Sugars 18g
Protein 3g
Vitamin A 4% DV
Vitamin C 0% DV
Calcium 4% DV
Iron 4% DV

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