Sundae Cheesecake Bars

Name: Sundae Cheesecake Bars
Prep time: 15 min
Total time: 120 min
Yield: 30
Ingredients: 9 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups); 3 Tbsp. butter, melted; 2 pkg. brick cream cheese, softened; ⅓ cup sugar; ½ cup sour cream; ¼ cup milk; 1 pkg. vanilla instant pudding mix; 2 eggs; 1½ cups frozen whipped topping (Do not thaw.); 1 pkg. semi-sweet baking chocolate; 1 oz. white baking chocolate; 12 maraschino cherries, drained, chopped; ¼ cup pecans

Prep time:

0 min

Total time:

0 h

Servings:

Makes 30 servings.

Ingredient list

9 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups)
3 Tbsp. butter, melted
2 pkg. (8 oz. each) brick cream cheese, softened
⅓ cup sugar
½ cup sour cream
¼ cup milk
1 pkg. (3.4 oz.) vanilla instant pudding mix
2 eggs
1½ cups frozen whipped topping (Do not thaw.)
1 pkg. (4 oz.) semi-sweet baking chocolate
1 oz. white baking chocolate
12 maraschino cherries, drained, chopped
¼ cup chopped pecans

Directions

Heat oven to 350ºF.

Mix graham crumbs and butter until well blended; press onto bottom of 13x9-inch pan. Bake 5 min.

Beat cream cheese and sugar with mixer until well blended. Add sour cream and milk; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spread over crust.

Bake 30 min. or until center is almost set. Run knife around edge to loosen from pan; cool.

Microwave whipped topping and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until whipped topping is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Cool 15 min. Meanwhile, melt white chocolate as directed on package.

Spread whipped topping mixture over cheesecake; top with cherries and nuts. Drizzle with melted white chocolate. Refrigerate 1 hour.