No Bake Milky Way Cheesecake

No Bake Milky Way Cheesecake

No bake.  Easy.  Milky Way candy bars.  Cream cheese.  Do I need to say more?

Ingredients:

  • 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)

Directions:

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

No Bake Milky Way Cheesecake 2

Notes:

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.

No Bake Milky Way Cheesecake 3

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

Comments

  1. This was SO good :)

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