Cheesecake Sundae Bar

• 1-1/2 qt. PHILADELPHIA Cheesecake Batter
• 1-1/2 qt. whipped topping
• Toppings
• 2 cups JET-PUFFED Miniature Marshmallows
• 1 cup chocolate syrup
• 1 cup PLANTERS Pecan Halves, chopped
• 1 cup whipped topping
• 1/3 cup multi-colored sprinkles
• 16 each maraschino cherries with stems

1. Whip 3 lb.
2. Cheesecake Batter in mixer bowl fitted with whip attachment on high speed 1 to 2 min.
3. or until batter is light and creamy.
4. Fold in 1 lb.
5. whipped topping; spoon into half hotel pan.
6. Cover with plastic wrap.
7. Freeze several hours or until frozen.
8. Portion 1 #8 scoop frozen cheesecake into each sundae glass.
9. Place toppings in serving bowls.
10. Top each sundae as desired.

philadelphia, whipped topping, toppings, jetpuffed miniature marshmallows, chocolate syrup, multicolored sprinkles, maraschino cherries

Taken from www.kraftrecipes.com/recipes/cheesecake-sundae-bar-154963.aspx (may not work)