Rocky Road No-Bake Cheesecake
- Source
- Kraft recipe card
- Serves
- 10
- Prep
- 15 min
Ingredients
- 3 squares BAKER’S Semi-Sweet Chocolate, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/3 cup sugar
- 1/4 cup milk
- 2 cups thawed COOL WHIP Whipped Topping
- 3/4 cup JET-PUFFED Miniature Marshmallows
- 1/3 cup chopped PLANTERS COCKTAIL Peanuts
- 1 OREO Pie Crust (6 oz.)
Steps
- MICROWAVE 1 chocolate square as directed on package. Coarsely chop remaining chocolate.
- BEAT cream cheese, sugar and milk with mixer until well blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Spoon into crust.
- REFRIGERATE 4 hours or until firm.
Notes
SIZE-WISE: Since this indulgent cheesecake makes 10 servings, it’s the perfect dessert to serve at your next party.
HOW TO SOFTEN CREAM CHEESE: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
EASY MICROWAVE MELTING OF BAKER’S CHOCOLATE SQUARES: Microwave 1 unwrapped square of BAKER’S Chocolate in microwaveable bowl on HIGH (100%) for 1 min., stirring after 30 sec. or until chocolate is almost melted. (The square will retain its shape.) Stir 1 min. or until chocolate is completely melted. Add 10 sec. for each additional square of chocolate, stirring every 30 sec.