Sundae Cheesecake Bars
Prep time15 min
Total time2hr 0min
ServingsMakes 30 servings.
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
- ⅓ cup sugar
- ½ cup sour cream
- ¼ cup milk
- 1 pkg. (3.4 oz.) vanilla instant pudding mix
- 2 eggs
- 1½ 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
- ¼ 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-Wise
Enjoy 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 160 |
| % Daily Value* | |
| Total fat 11g | |
| Saturated fat 6g | |
| Cholesterol 40mg | |
| Sodium 150mg | |
| Carbohydrate 14g | |
| Dietary fiber 1g | |
| Total sugars 10g | |
| Protein 2g | |
| Vitamin A | 6 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 2 %DV |
