This delicious Rocky Road Cheesecake has it all - chocolate, peanuts, marshmallows - and it's a no-bake version! It took practically no time to put this pie together this morning and get it into the refrigerator to chill.
The recipe for this pie comes from Kraft Philadelphia Classic Recipes cookbook. I found this little cookbook when I was in Little Rock last week and went to the book fair at school with Ginger and Charlie. I couldn't see any point in going to a book fair without buying a cookbook, especially after noting that this one was exclusively cream cheese recipes.
This recipe uses a convenient premade Oreo crust.
I sprinkled the top of the pie with chocolate jimmies, then chilled before serving.
Top with a little Cool Whip and serve!
The recipe for this pie comes from Kraft Philadelphia Classic Recipes cookbook. I found this little cookbook when I was in Little Rock last week and went to the book fair at school with Ginger and Charlie. I couldn't see any point in going to a book fair without buying a cookbook, especially after noting that this one was exclusively cream cheese recipes.
Rocky Road Cheesecake
3 squares semi-sweet baking chocolate, divided
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
1/4 cup milk
2 cups thawed Cool Whip whipped topping
3/4 cup miniature marshmallows
1/3 cup chopped cocktail peanuts
1 Oreo pie crust (6 ounces)
Microwave 1 of the chocolate squares in a small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside. Beat cream cheese, sugar, and milk in a large bowl with an electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows, and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust. Refrigerate 4 hours or until set. Garnish as desired. Store leftover cheesecake in refrigerator.
This recipe uses a convenient premade Oreo crust.
I sprinkled the top of the pie with chocolate jimmies, then chilled before serving.
Top with a little Cool Whip and serve!
This recipe was shared with:
The recipe for this pie comes from Kraft Philadelphia Classic Recipes cookbook. I found this little cookbook when I was in Little Rock last week and went to the book fair at school with Ginger and Charlie. I couldn't see any point in going to a book fair without buying a cookbook, especially after noting that this one was exclusively cream cheese recipes.
Rocky Road Cheesecake
3 squares semi-sweet baking chocolate, divided
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
1/4 cup milk
2 cups thawed Cool Whip whipped topping
3/4 cup miniature marshmallows
1/3 cup chopped cocktail peanuts
1 Oreo pie crust (6 ounces)
Microwave 1 of the chocolate squares in a small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside. Beat cream cheese, sugar, and milk in a large bowl with an electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows, and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust. Refrigerate 4 hours or until set. Garnish as desired. Store leftover cheesecake in refrigerator.
This recipe uses a convenient premade Oreo crust.
I sprinkled the top of the pie with chocolate jimmies, then chilled before serving.
Top with a little Cool Whip and serve!
This recipe was shared with:
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