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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a large recipe (two 9 x 13). Margaret is my step mom and this is the recipe she uses alot. It can be frozen without the topping. Ingredients:
3 cups graham wafer crumbs |
1/2 cup sugar |
2/3 cup butter, melted |
3 (8 ounce) packages cream cheese |
1 1/2 cups sugar |
1/4 cup instant vanilla pudding |
1 (500 ml) carton whipped topping (e.g. nutri whip) |
3 cups whipping cream |
Directions:
1. Prepare two 9 x 13 cake pans by greasing them.
2. Mix tog graham wafer crumbs, 1/2 cup sugar and 2/3 cups melted butter.
3. Divide into the 2 pans: press crumbs into an even layer and bake at 350 degF for about 10-15 minutes, then set aside to cool.
4. Beat tog cream cheese, 1 1/2 cups sugar and instant pudding powder till its really fluffy.
5. Set aside.
6. Whip Nutri Whip until it forms soft peaks, then set this aside.
7. In another bowl whip the whipping cream to stiff peaks.
8. In a large bowl mix the above three mixes together really well.
9. Pour this mixture onto the two baked and cooled crumb bases and chill.
10. When ready to serve top with fresh fruit or pie filling.
11. This cheese cake freezes well without the toppings.
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