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Easy Chocolate Pudding Cheesecake

photo by:kraft
Instant chocolate pudding and a ready-made cheesecake mix are blended with cold milk and sugar to make this very easy, very chocolaty pudding cheesecake.
time
prep:
15 min
total:
2 hr 15 min
servings
total:
8 servings

What You Need

1
pkg.  (11.1 oz.) JELL-O No Bake Cheesecake
2
Tbsp.  sugar
5
Tbsp.  margarine or butter, melted
1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
2
cups  cold milk

Make It

MIX Crust Mix, sugar and margarine thoroughly in 9-inch pie plate until crumbs are well moistened. Press crumb mixture onto bottom and against side of pie plate.

BEAT Filling Mix, dry pudding mix and milk in medium bowl with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust.

REFRIGERATE 2 hours. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Creamy Chocolate Cheesecake
Prepare as directed, gently stirring 1 cup thawed COOL WHIP LITE Whipped Topping into filling mixture before spooning into crust.
Special Extra
Garnish with citrus fans just before serving. To prepare, cut an orange, lemon or lime into thin slices with a sharp knife. Stack 3 slices, then cut a slit from one side of the stack to the center of the stack. Separate slices and twist each slice in opposite directions to form a twist. For a fan effect, do not separate the fruit stack and twist all 3 fruit slices together.
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