No bake. Easy. Milky Way candy bars. Cream cheese. Do I need to say more?
- 1 cup milk
- 1 envelope unflavored gelatin
- 5 Milky Way candy bars, sliced
- 1-1/2 cups finely crushed chocolate wafers
- ¼ cup butter or margarine, melted
- 2 packages (8 ounces each) cream cheese, softened
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup whipping cream
- Whipped topping
- Fresh raspberries or sliced strawberries (optional)
In a saucepan, combine the milk and gelatin; let stand for 1 minute. Add the candy bars; cook over medium heat for 5 minutes or until chocolate is melted and gelatin is dissolved. Cool to room temperature, about 45 minutes.
Meanwhile, combine the wafer crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan; set aside.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add the cooled chocolate mixture and cream. Beat on high speed 4 minutes. Pour into prepared crust.
Cover and refrigerate for 8 hours or overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with whipped topping and berries. Yield: 8 to 10 servings
If you’re not familiar with unflavored gelatin, you can find it with the boxes of jello mix. The brand I purchased was made by Knox. You cannot substitute flavored gelatin.
I used one sleeve of chocolate graham crackers for the crust. You can use any type of chocolate cookie – it really doesn’t matter.
I hate using a springform pan so I used my deep dish pie plate instead. It was full but it worked. Since this is a no bake, pretty much any comparable dish will work. It looks prettier in a springform pan, but like I said, I hate using that type of pan.
I used 8 ounces of cool whip spread over the top of the cheesecake and topped it with a chopped up milky way candy bar. My family thought that was too much cool whip. So next time, I’ll spread a thin layer of cool whip instead of using the whole container.
In case you’re wondering whether this pie was really rich, it wasn’t. It was perfect – except for too much cool whip which wasn’t a problem for me since my granddaughter ate off all the cool whip and candy bar garnish and left me with the chocolate filling.
adapted from Quick Cooking Magazine, March/April 2002
Latest posts by Patty (see all)
- When Life Messes up your Menu Plan - March 13, 2016
- Why I Don’t Ever Want Another French Door Refrigerator - March 10, 2016
- When Your Best Friend Needs a Planner . . . - March 9, 2016