CONNIE’S KITCHEN: Cheesecake Casserole
This is a recipe that I recently made up, using ingredients and flavors that my family loves. What’s wonderful about this recipe is that you can change up the flavors or even add some more things that you like!
INGREDIENTS
1 tube of refrigerated chocolate chip cookie dough
1 sleeve of graham crackers, crushed
1 box of chocolate pudding mix, plus ingredients to prepare
1 tub of Philadelphia No-Bake Cheesecake mix
Caramel sauce
2 cans of cherry pie filling
Reese’s peanut butter chips
PREPARATION
1. Mix pudding according to package and refrigerate.
2. Smash down the cookie dough in a greased 9×13 casserole dish, and bake according to the instructions. NOTE: It may take a little longer, so cook until done, and then cool.
3. After the crust is cool and the pudding has set up, spread the pudding on top of the crust.
4. Top the pudding layer with the crushed graham crackers.
5. Add the whole container of cheesecake mixture on top of the graham crackers and spread it evenly.
6. Drizzle the top with the caramel sauce, adding as much as you like.
7. Add the cans of cherry pie filling on top of the caramel, then top with a few handfuls of peanut butter candies.
EDITOR’S NOTE: Connie Chrietzberg is a twenty-year Clintonian who enjoys using her culinary skills to craft flavorful and comforting food for her family.
