No-Bake Boston Cream Pie Cheesecake

 

Ready In

20 m

Serves 12

Ingredients

CHEESECAKE

• 8 ounces frozen whipped topping
• 2 packages instant vanilla pudding
• 3 cups milk
• 16 ounces cream cheese room temperature

CRUST

• 24 vanilla sandwich cookies
• 4 tablespoons butter melted

CHOCOLATE TOPPING

• 1/4 cup butter
• 1/2 cup sugar
• 1/4 cup milk
• 1/2 cup chocolate chips + more for topping
• 1 teaspoon vanilla extract (optional)

Directions

CHEESECAKE

1. In a large bowl, whip the cream cheese until light and smooth. 
2. Add milk and pudding mix and beat until well combined.
3. Gently fold in the prepared whipped topping. Set aside.

CRUST

1. Melt butter. In a large Ziplock bag add vanilla sandwich cookies and 
2. crush until they resemble coarse crumbs.Add in butter and mix together.
3. Add crust to 9x13 baking dish and press onto the bottom of the pan.
4.  Use the tip above of using the bottom of a measuring cup.

• Add cheesecake on top and spread until smooth.
•  Make chocolate topping.

CHOCOLATE TOPPING

To a small saucepan, add chocolate chips, butter, sugar, milk, and
 heat over medium-low heat while constantly stirring until melted and
 smooth. If you are using the vanilla, add this in.
Pour topping over chilled cheesecake. And top with chocolate chips if 
you desire. Place in the refrigerator for 3-4 hours. Cut and serve.