Sundae Cheesecake Bars

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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 egg s
  • 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

Nutrition facts

Recipe Tips

1

Heat oven to 350ºF.

2

Mix graham crumbs and butter until well blended; press onto bottom of 13x9-inch pan. Bake 5 min.

3

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.

4

Bake 30 min. or until center is almost set. Run knife around edge to loosen from pan; cool.

5

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.

6

Spread whipped topping mixture over cheesecake; top with cherries and nuts. Drizzle with melted white chocolate. Refrigerate 1 hour.