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Sundae Cheesecake Bars

Prep time

15 min

Total time

2 hr 0 min

Servings

Makes 30 servings.

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    Ingredients
    • 9 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups)
    • 3 Tbsp. butter, melted
    • 2 pkg. (8 oz. each) brick cream cheese, softened
    • 1/3 cup sugar
    • 1/2 cup sour cream
    • 1/4 cup milk
    • 1 pkg.  (3.4 oz.) vanilla instant pudding mix
    • 2 eggs
    • 1-1/2 cups frozen whipped topping (Do not thaw.)
    • 1 pkg. (4 oz.) semi-sweet baking chocolate
    • 1 oz. white baking chocolate
    • 12 maraschino cherries, drained, chopped
    • 1/4 cup chopped pecans
Preparation
  • Heat oven to 350ºF.
  • Mix graham crumbs and butter until well blended; press onto bottom of 13x9-inch pan. Bake 5 min.
  • Beat cream cheese and sugar with mixer until well blended. Add sour cream and milk; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spread over crust.
  • Bake 30 min. or until center is almost set. Run knife around edge to loosen from pan; cool.
  • Microwave whipped topping and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until whipped topping is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Cool 15 min. Meanwhile, melt white chocolate as directed on package.
  • Spread whipped topping mixture over cheesecake; top with cherries and nuts. Drizzle with melted white chocolate. Refrigerate 1 hour.

Recipe Tips

Size-WiseEnjoy your favorite foods on occasion but remember to keep tabs on portions.

Variation Prepare as directed, using 1-1/2 cups finely crushed OREO Cookies and 1 pkg. (3.4 oz.) banana creme instant pudding.

128341
Calories 160
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Cholesterol 40mg
Sodium 150mg
Total Carbohydrate 14g
Dietary Fiber 1g
Total Sugars 10g
Protein 2g
Vitamin A 6% DV
Vitamin C 0% DV
Calcium 2% DV
Iron 2% DV

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