Tuesday, September 4, 2007

Quick Pudding Cheesecake

Try using chocolate pudding and a graham cracker crust or even a short bread crust, you can't lose with this wonderful recipe! Your whole family is sure to love it. Try using different flavors of pudding to mix it up.

pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
2 HONEY MAID Graham Pie Crusts (6 oz.each)
1/4 cup multi-colored sprinkles

PREPARE pudding in large bowl as directed on package. Stir in cheesecake filling with wire whisk until well blended.
SPOON evenly into crusts. Smooth top lightly with back of spoon to form even layer; top with sprinkles.
SERVE immediately. Or cover and refrigerate until ready to serve. Store any leftovers in refrigerator.

No comments: