No Bake Chocolate Chip Cheesecake
Servings and Ingredients
|For the crust:|
|5 tbsp.||Hy-Vee unsalted butter, melted|
|For the filling:|
|1||(8 oz) pkg Hy-Vee cream cheese, softened|
|1 ¼ c.||Hy-Vee skim milk, divided|
|1||(3.3 oz) pkg Jell-O white chocolate instant pudding|
|1 ½ c.||Cool Whip whipped topping, thawed|
|1 c.||Hy-Vee milk chocolate chips|
- For the crust, process cookies in a food processor until finely crushed. In a bowl, combine crushed cookies and melted butter until combined. Press into the bottom of a 9-by-13-inch baking pan; set aside.
- For the filling, in a medium bowl, beat cream cheese and 1/4 cup milk until combined.
- In a separate bowl, add remaining 1 cup milk to pudding and stir until smooth, then stir into cream cheese mixture. Fold in whipped topping. Spoon filling over crust.
- Cover and refrigerate for 4 hours or until firm. Top each serving with chocolate chips.
170 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 15mg
- Sodium: 140mg
- Total Carbohydrates: 19g
- Protein: 2g
Vitamin A 4%
Vitamin C 0%
Hy-Vee weekly ad from the week of December 2, 2015.