I drove into our neighborhood the other night and saw a few houses with their Christmas lights on. . . Seriously?!?! I completely understand that it’s so much easier to hang your Christmas lights while the weather is warm and decent, but PlEaSE people, you don’t have to turn them on yet. Can’t you at least wait until after Thanksgiving?
Totally one of my pet peeves!
Now onto food. This dessert is absolutely fabulous. I have always had a weakness for cheesecake and this is a simplified, no bake version of cheesecake that I came up with the other night. My father-in-law Tom came home from the hospital last week after having heart surgery so I took dinner in. This is the dessert I took them and according to my mother-in-law, Tom inhaled it, and so did we.
It’s light, creamy and oh so scrumptious. If you are a cheesecake lover then you will love this, I promise!Print
- 1 2/3 cups graham cracker crumbs
- 1/2 cup butter (, melted)
- 1/4 cup granulated sugar
- 1 cup whipping cream
- 2 pkgs ((8 oz) cream cheese, softened)
- 1 can sweetened condensed milk
- 1 tsp. vanilla
- 3 Tbsp. cheesecake flavored instant pudding
- 1 can raspberry pie filling
- For the crust: Combine the graham cracker crumbs, melted butter and sugar. Mix well and press into a lightly buttered 9×13 pan (or you can divide it between two 9-inch pie plates).
- For the filling: In a large mixing bowl whip the whipping cream until stiff peaks form. Add cream cheese, sweetened condensed milk, vanilla and dry pudding. Beat on medium high speed until smooth (will take a few minutes). Spread evenly on top of graham cracker crust. Put in the freezer for about two hours. Remove from freezer and evenly spread pie filling on top. Refrigerate for at least two hours before serving. Store in refrigerator.
Recipe Source: 5 Boys Baker