PHILADELPHIA Rocky Road No-Bake Cheesecake
- 24 chocolate wafer cookies (about 1/2 of 9-oz. pkg.), crushed
- 1/4 cup (1/2 stick) butter, melted
- 3 oz. BAKER'S Semi-Sweet Chocolate
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 pkg. (8 oz.) chocolate-covered marshmallow cookies, chopped
- 1 pkg. (6 oz.) PLANTERS Walnut Pieces
- Line 13x9-inch pan, with ends of foil extending over sides of pan; set aside.
- Mix wafer crumbs and butter.
- Press firmly onto bottom of prepared pan.
- Refrigerate while preparing filling.
- Place chocolate in large microwaveable bowl.
- Microwave on HIGH 2 min., stirring after 1 min.
- Stir until chocolate is completely melted.
- Add cream cheese and sugar.
- Beat with electric mixer on medium speed until well blended.
- Gently stir in 2 cups of the whipped topping, the chopped cakes and walnuts.
- Spoon over crust.
- Cover.
- Refrigerate 3 hours or until firm.
- Use foil handles to remove cheesecake from pan; cut into pieces to serve.
- Top with the remaining whipped topping.
- Store leftover cheesecake in refrigerator.
chocolate wafer cookies, butter, chocolate, philadelphia cream cheese, sugar, chocolatecovered marshmallow cookies
Taken from www.kraftrecipes.com/recipes/philadelphia-rocky-road-no-bake-cheesecake-104773.aspx (may not work)