Rocky Road No-Bake Cheesecake

photo by:kraft

Sorry, ice cream—rocky road has a whole new gig. Dense cheesecake is studded with marshmallows, peanuts and chocolate for a no-bake way to love this amazing trifecta.

time

prep:

15 min

total:

4 hr 15 min

servings

total:

10 servings

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What You Need

oz. BAKER'S Semi-Sweet Chocolate, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/3

cup sugar

1/4

cup milk

cups thawed COOL WHIP Whipped Topping

3/4

cup JET-PUFFED Miniature Marshmallows

1/3

cup chopped PLANTERS COCKTAIL Peanuts

OREO Pie Crust (6 oz.)

Make It

MICROWAVE 1 oz. chocolate as directed on package. Coarsely chop remaining chocolate.

BEAT cream cheese, sugar and milk with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Pour into crust.

REFRIGERATE 4 hours or until firm.

Kraft Kitchens Tips

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Easy Microwave Melting of BAKER'S Chocolate

Microwave BAKER'S Chocolate to be used in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted.

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applebug20

posted:6/9/2007

Great tasting! Easy to make. Substituded sliced almonds for peanuts. We love Rocky Road Ice cream and cheesecake, so combing the two just makes sense! The men in my family who LOVE cheescake, really liked this.

Mellyjelly79

posted:6/8/2007

We really liked it! To make it healthier I substituted (granulated) splenda for sugar and used fat free cream cheese and lite cool whip. I also didn't use nuts because my husband doesn't care for them.

a cook

posted:6/7/2007

I served this at a luncheon for my mini Quilt Group friends. Everyone raved about it and I sent them home with the recipie. I substituted broken pecans for the peanuts. We liked it because it had abit of "tang" to it and was not overly sweet.

a cook

posted:6/6/2007

This recipe is easy to make and quite yummy- and it turned out great when I sustituted 1/3 less fat cream cheese and fat free Cool Whip. Highly recommended!

a cook

posted:6/3/2007

Absolutely loved this recipe!! I substituted almonds for the peanuts, it was fantastic!

kymbryonic

posted:6/2/2007

Very disappointed. I made this because it looked SO good in the picture, but the texture was way too tough, the peanuts tasted weird & it wasn't sweet enough by half. IF I make this again (doubtful), I will probably crunch up some Oreo cookies or something instead of peanuts & add more sugar & whipped cream.

Doggie Dee

posted:5/29/2007

I made this for the holiday weekend, and again Kraft produced a winner. Simply yummy. I used a plain grahmn cracker crust (what I had on hand), added a few extra peanuts and marshmellows, and set out a bottle of chocolate sauce and let people put how much of that they wanted to on it. I think the plain crust is much better and the chocolate sauce was a hit. Yum yum!

asadeghin

posted:5/19/2007

It was super easy to make. I added chopped peanuts and chocolate to the top of the pie. Tasted more like peanut butter pie than cheesecake- reall silky and VERY tasty!!

a cook

posted:5/18/2007

This is soooooooooo good. So light with all the cool whip in it. I also added a little more chocolate to the cream cheese mixture & only had pecans to put in this. I will definitely make this one again.

a cook

posted:5/11/2007

Loved it! I added 2 melted squares of chocolate to the cream cheese mixture for more chocolate taste. And instead of chopping up more chocolate squares, I just mixed in a handful (1/2 cup) of chocolate chips. Will definately make this again.