Frozen NUTTER BUTTER Cheesecake

Name: Frozen NUTTER BUTTER Cheesecake
Prep time: 15 min
Total time: 255 min
Yield: 12
Ingredients: 16 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided; 3 oz. semi-sweet baking chocolate, divided; 1 pkg. cream cheese, softened; ⅓ cup sugar; ¼ cup milk; 1 tub frozen whipped topping, thawed

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings.

Ingredient list

16 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
3 oz. semi-sweet baking chocolate, divided
1 pkg. (8 oz.) cream cheese, softened
⅓ cup sugar
¼ cup milk
1 tub (8 oz.) frozen whipped topping, thawed

Directions

Cut 6 cookies crosswise in half; stand, cut-sides down, around inside edge of 10-inch springform pan. Cut remaining cookies in half; arrange on bottom of pan. Melt 2 oz. chocolate as directed on package.

Beat cream cheese and sugar in large bowl with mixer until blended. Add melted chocolate; mix well. Blend in milk. Gently stir in whipped topping. Spoon over cookie layer in pan.

Freeze 4 hours or until firm. Meanwhile, make chocolate curls from remaining chocolate; refrigerate until ready to use.

Remove cheesecake from freezer 15 min. before serving; refrigerate until cheesecake can easily be cut. Top with chocolate curls just before serving.

Recipe Tips

Size-Wise
Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.
Variation
Prepare using Neufchatel cheese and frozen light whipped topping.
How to Make Chocolate Curls
Warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the piece steadily and draw a vegetable peeler slowly over flat bottom of chocolate, allowing a thin layer to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate piece.