oceanloverOH
06-17-2013, 08:39 PM
Here's a super easy, no-bake dessert that I just made for the first time tonight (and it was soooooo good!):
American As Apple Pie Cheesecake
Prep: 30 min
Total: 2 hr 30 min
Serves: 8
1 graham cracker crust (2 extra serving size)
OR
1 premade frozen unbaked crust (deep dish size)
16 oz. Marzetti Old Fashioned Caramel Apple Dip, divided
1 can No Sugar Added apple pie filling
2 premade No Sugar Added vanilla pudding cups
1/2 a 23 oz. tub Philadelphia ready-to-eat Cheesecake Filling
1 8 oz. tub Sugar Free Cool Whip topping, divided
¼ cup Heath toffee bits
If using unbaked crust, bake according to package directions and allow to cool. In cooled crust (or graham cracker crust), place ½ cup caramel dip and spread evenly over bottom of crust; set aside. In small mixing bowl, mix ½ can pie filling with pudding. Refrigerate for 15 min.
In a large mixing bowl combine ½ tub cheesecake filling, ¾ tub Cool Whip, and ½ cup caramel dip. Fold all together gently until well mixed. Place refrigerated apple/pudding mixture evenly on top of caramel in pie crust, then top evenly with cheesecake mixture, filling the crust to the top (you may have some filling left over). Sprinkle pie evenly with toffee bits and chill for at least 2 hours before serving. Top pie slices with remaining Cool Whip to serve.
Optional before chilling: Heat ¼ cup of caramel dip about 10 seconds in microwave. Allow to cool slightly. Place slightly cool caramel dip in a ziploc baggie and cut off a small corner off the bag. Lightly drizzle caramel over pie.
American As Apple Pie Cheesecake
Prep: 30 min
Total: 2 hr 30 min
Serves: 8
1 graham cracker crust (2 extra serving size)
OR
1 premade frozen unbaked crust (deep dish size)
16 oz. Marzetti Old Fashioned Caramel Apple Dip, divided
1 can No Sugar Added apple pie filling
2 premade No Sugar Added vanilla pudding cups
1/2 a 23 oz. tub Philadelphia ready-to-eat Cheesecake Filling
1 8 oz. tub Sugar Free Cool Whip topping, divided
¼ cup Heath toffee bits
If using unbaked crust, bake according to package directions and allow to cool. In cooled crust (or graham cracker crust), place ½ cup caramel dip and spread evenly over bottom of crust; set aside. In small mixing bowl, mix ½ can pie filling with pudding. Refrigerate for 15 min.
In a large mixing bowl combine ½ tub cheesecake filling, ¾ tub Cool Whip, and ½ cup caramel dip. Fold all together gently until well mixed. Place refrigerated apple/pudding mixture evenly on top of caramel in pie crust, then top evenly with cheesecake mixture, filling the crust to the top (you may have some filling left over). Sprinkle pie evenly with toffee bits and chill for at least 2 hours before serving. Top pie slices with remaining Cool Whip to serve.
Optional before chilling: Heat ¼ cup of caramel dip about 10 seconds in microwave. Allow to cool slightly. Place slightly cool caramel dip in a ziploc baggie and cut off a small corner off the bag. Lightly drizzle caramel over pie.