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Quick Mini Pudding Cheesecakes

photo by:kraft
I use the pudding for my cheese kolachke which is a polish cookie. Also i use it for a cheese strudle. It is the best and better than whipping and mixing the filling.So gal...read more
posted by
 a cook
on 12/6/2007
time
prep:
10 min
total:
10 min
servings
total:
1-1/2 doz. or 18 servings, one cheesecake each
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What You Need

1
pkg.  (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1
tub  (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
3
pkg.  (4 oz. each) graham cracker tart shells (18 shells)
1/4
cup  multi-colored sprinkles

Make It

PREPARE pudding in large bowl as directed on package. Stir in cheesecake filling until well blended.

SPOON evenly into tart shells. Smooth tops lightly with back of spoon to form even layer; top with sprinkles.

SERVE immediately. Or cover and refrigerate until ready to serve. Store leftovers in refrigerator.

Kraft Kitchens Tips

Size-Wise
It's so easy to keep tabs on portions when one cheesecake is one serving.
K:53870v8:106846
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