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Showing posts with label No-Bake. Show all posts
Showing posts with label No-Bake. Show all posts

Coconut-Date Rice Krispie Balls

I know kids sometimes go through phases, but it looks like I'm going through one too. We'll just call this my "dried fruit phase." First I baked a Chocolate Coffee Cake that was filled with dried apricots, then I turned around and made Dried Cherry Cardamom Bread immediately afterward. Well, the coffee cake and bread are gone, and I'm still looking for dried fruit recipes. This time I have gone retro and pulled one out of the 60's. These Coconut-Date Rice Krispie Balls are from an old recipe that I used as a teenager.






Coconut-Date Rice Krispie Balls

1 stick (8 tablespoons) butter
3/4 cup granulated sugar
1 cup chopped dates
1 egg, lightly beaten
1 teaspoon vanilla extract (or can substitute rum extract if you make these for the holidays)
2 cups Rice Krispie cereal
1 cup pecans, toasted and chopped
1 1/2 cups coconut

Prepare a sheet pan by lining with parchment paper; set aside. In a large saucepan, melt butter over medium heat. Add sugar, dates, and egg. Cook for about 5 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in vanilla, cereal, and pecans. Let mixture cool for about 15 minutes, then shape into 1-inch balls. Place the coconut in a shallow dish, and roll the balls in the coconut. Place on the prepared pan. Chill until firm, about 15 minutes. Store in airtight container. Makes about 3 - 4 dozen.



This small spiral pad has lost its outside cover, but it has held some of my first and dearest recipes. My friend Janis gave me this blank recipe book just before I got married, and this month my husband and I will celebrate our 45th anniversary. I wrote recipes from home in this little book, and the Coconut-Date Rice Krispie Ball recipe is one of them, only slightly updated over the years.



Because I'm going through a "dried fruit phase" this recipe features chopped dates.




After the cooked mixture is cool enough to handle, make into 1-inch balls and roll in coconut. Chill for about 15 minutes until firm.



The crunchy taste of these little goodies takes me back in time - I remember first making these in one of my mother's copper-bottomed pots in her kitchen.




This recipe was shared with:
Weekend Potluck
The Shady Porch Rock n Share
Full Plate Thursday

I know kids sometimes go through phases, but it looks like I'm going through one too. We'll just call this my "dried fruit phase." First I baked a Chocolate Coffee Cake that was filled with dried apricots, then I turned around and made Dried Cherry Cardamom Bread immediately afterward. Well, the coffee cake and bread are gone, and I'm still looking for dried fruit recipes. This time I have gone retro and pulled one out of the 60's. These Coconut-Date Rice Krispie Balls are from an old recipe that I used as a teenager.






Coconut-Date Rice Krispie Balls

1 stick (8 tablespoons) butter
3/4 cup granulated sugar
1 cup chopped dates
1 egg, lightly beaten
1 teaspoon vanilla extract (or can substitute rum extract if you make these for the holidays)
2 cups Rice Krispie cereal
1 cup pecans, toasted and chopped
1 1/2 cups coconut

Prepare a sheet pan by lining with parchment paper; set aside. In a large saucepan, melt butter over medium heat. Add sugar, dates, and egg. Cook for about 5 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in vanilla, cereal, and pecans. Let mixture cool for about 15 minutes, then shape into 1-inch balls. Place the coconut in a shallow dish, and roll the balls in the coconut. Place on the prepared pan. Chill until firm, about 15 minutes. Store in airtight container. Makes about 3 - 4 dozen.



This small spiral pad has lost its outside cover, but it has held some of my first and dearest recipes. My friend Janis gave me this blank recipe book just before I got married, and this month my husband and I will celebrate our 45th anniversary. I wrote recipes from home in this little book, and the Coconut-Date Rice Krispie Ball recipe is one of them, only slightly updated over the years.



Because I'm going through a "dried fruit phase" this recipe features chopped dates.




After the cooked mixture is cool enough to handle, make into 1-inch balls and roll in coconut. Chill for about 15 minutes until firm.



The crunchy taste of these little goodies takes me back in time - I remember first making these in one of my mother's copper-bottomed pots in her kitchen.




This recipe was shared with:
Weekend Potluck
The Shady Porch Rock n Share
Full Plate Thursday

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Gingerbread Oreo Truffles

Certain flavors belong to certain seasons, and I think gingerbread definitely belongs to the Christmas holiday season. Nabisco must think so too, because this year they have been baking these yummy gingerbread Oreo cookies. I love to make truffles with regular chocolate Oreo cookies, so why not with gingerbread cookies? Let's hope these limited edition gingerbread Oreo cookies will become a regular seasonal offering.



Gingerbread Oreo Truffles

1 (15.25 ounce) package gingerbread Oreo cookies
4 ounces cream cheese
12 ounces vanilla almond bark candy coating
1/4 cup butterscotch chips

Place the Oreo cookies in the bowl of a food processor. Pulse until cookies are finely crushed. Add the cream cheese and pulse until blended with the crushed cookies. Place the mixture in the refrigerator and chill for 1 hour. Prepare a sheet pan by lining with wax paper. After mixture has chilled, roll into 1-inch balls and place on prepared pan. Place the balls back in the refrigerator to stay chilled while you prepare the candy coating. 
Melt the almond bark according to package directions, then dip the cookie balls in the melted candy coating, placing on wax paper to dry.
Melt the butterscotch chips in microwave oven on half power in 30 second increments, stirring until melted. Decorate the top of the truffles with the melted butterscotch chips using a #4 decorator tip, (or you can just use a small zip top bag with one corner cut off). Store truffles in refrigerator. Makes about 40.




The truffles are made from crushed Gingerbread Oreo cookies and 4 ounces of cream cheese. My chocolate Oreo truffle recipe uses 8 ounces of cream cheese, but less cream cheese is required in these truffles because of the very creamy filling in these cookies -  a very great tip from Mommy's Kitchen.



They are dipped in vanilla flavored candy coating and decorated with butterscotch chips.



Chill the truffle dough for about an hour before rolling into 1-inch balls.



Dip the balls in vanilla candy coating and decorate with melted butterscotch chips.
Certain flavors belong to certain seasons, and I think gingerbread definitely belongs to the Christmas holiday season. Nabisco must think so too, because this year they have been baking these yummy gingerbread Oreo cookies. I love to make truffles with regular chocolate Oreo cookies, so why not with gingerbread cookies? Let's hope these limited edition gingerbread Oreo cookies will become a regular seasonal offering.



Gingerbread Oreo Truffles

1 (15.25 ounce) package gingerbread Oreo cookies
4 ounces cream cheese
12 ounces vanilla almond bark candy coating
1/4 cup butterscotch chips

Place the Oreo cookies in the bowl of a food processor. Pulse until cookies are finely crushed. Add the cream cheese and pulse until blended with the crushed cookies. Place the mixture in the refrigerator and chill for 1 hour. Prepare a sheet pan by lining with wax paper. After mixture has chilled, roll into 1-inch balls and place on prepared pan. Place the balls back in the refrigerator to stay chilled while you prepare the candy coating. 
Melt the almond bark according to package directions, then dip the cookie balls in the melted candy coating, placing on wax paper to dry.
Melt the butterscotch chips in microwave oven on half power in 30 second increments, stirring until melted. Decorate the top of the truffles with the melted butterscotch chips using a #4 decorator tip, (or you can just use a small zip top bag with one corner cut off). Store truffles in refrigerator. Makes about 40.




The truffles are made from crushed Gingerbread Oreo cookies and 4 ounces of cream cheese. My chocolate Oreo truffle recipe uses 8 ounces of cream cheese, but less cream cheese is required in these truffles because of the very creamy filling in these cookies -  a very great tip from Mommy's Kitchen.



They are dipped in vanilla flavored candy coating and decorated with butterscotch chips.



Chill the truffle dough for about an hour before rolling into 1-inch balls.



Dip the balls in vanilla candy coating and decorate with melted butterscotch chips.
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White Chocolate Pie (Sugar Free)

Can I just say that I have this friend . . . she loves dessert of all kinds, and on top of that she loves to bake, so there is always a ready supply of goodies at her house to satisfy her sweet tooth. But the calories, oh my, the calories! I, I mean she has been trying to watch those calories and has managed to lose about 10 pounds, but she wants to lose 10 more. To help her on her way I have whipped up this super easy White Chocolate Pie, and it is a sugar-free version!





White Chocolate Pie (Sugar Free)

3 cups low fat milk (1% or 2%)
2 boxes Sugar Free instant White Chocolate pudding mix (1 ounce each)
1 (8 ounce) container Sugar Free Cool Whip
2 prepared reduced fat graham cracker pie crusts
Fresh strawberries or other fruit (optional)

In a large bowl, combine the pudding mix with the milk; mix until smooth. Blend the Cool Whip into the pudding mixture. Divide the filling between the two crusts; chill for several hours until firm. If desired may be served by topping with sliced strawberries or other fruit sweetened with Splenda or sweetener of choice.



Sugar Free White Chocolate instant pudding mix and Sugar Free Cool Whip are used in this this recipe.


The Reduced Fat graham crust also helps to lower the calorie count in this pie.


To make the pie filling, mix the milk and pudding mix, then blend in the Cool Whip. So easy!


Pour the filling in the prepared crust and chill.


And for a double delight, this recipe makes two pies.


I know my friend is going to love this delicious White Chocolate Pie!




This recipe was shared with:
Thriving on Thursdays
Crazy Sweet Tuesday
Weekend Potluck
Miz Helen's Full Plate Thursday

Can I just say that I have this friend . . . she loves dessert of all kinds, and on top of that she loves to bake, so there is always a ready supply of goodies at her house to satisfy her sweet tooth. But the calories, oh my, the calories! I, I mean she has been trying to watch those calories and has managed to lose about 10 pounds, but she wants to lose 10 more. To help her on her way I have whipped up this super easy White Chocolate Pie, and it is a sugar-free version!





White Chocolate Pie (Sugar Free)

3 cups low fat milk (1% or 2%)
2 boxes Sugar Free instant White Chocolate pudding mix (1 ounce each)
1 (8 ounce) container Sugar Free Cool Whip
2 prepared reduced fat graham cracker pie crusts
Fresh strawberries or other fruit (optional)

In a large bowl, combine the pudding mix with the milk; mix until smooth. Blend the Cool Whip into the pudding mixture. Divide the filling between the two crusts; chill for several hours until firm. If desired may be served by topping with sliced strawberries or other fruit sweetened with Splenda or sweetener of choice.



Sugar Free White Chocolate instant pudding mix and Sugar Free Cool Whip are used in this this recipe.


The Reduced Fat graham crust also helps to lower the calorie count in this pie.


To make the pie filling, mix the milk and pudding mix, then blend in the Cool Whip. So easy!


Pour the filling in the prepared crust and chill.


And for a double delight, this recipe makes two pies.


I know my friend is going to love this delicious White Chocolate Pie!




This recipe was shared with:
Thriving on Thursdays
Crazy Sweet Tuesday
Weekend Potluck
Miz Helen's Full Plate Thursday

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Salted Nut Squares

This is a treat that my husband likes, and I have no idea where I obtained this recipe. I have it handwritten on a sheet from a yellow legal pad, and it has been stashed with my recipes for a very long time. I'm sharing it now with you, so if anyone knows where this recipe might be from, please let me know and I'll give proper credit.






Salted Nut Squares
1 (16 ounce) jar dry roasted peanuts
3 tablespoons butter + additional butter to grease foil
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) package peanut butter chips
2 cups mini marshmallows

Line an 8 x 11-inch pan with aluminum foil. Grease the bottom and sides of the foil with butter. Layer the bottom of the foil with half the peanuts; set aside.
In a saucepan, melt 3 tablespoons butter and peanut butter chips on low heat, stirring constantly. When melted, add milk and marshmallows, stir constantly until marshmallows are melted. Pour mixture over peanuts in pan. Put the rest of the peanuts in a layer on top. Chill at least 2 hours, then lift foil from pan. Pull foil away from sides and cut into squares.

These bar cookies are made with simple ingredients.



The recipe calls for an 8 x 11-inch pan. Square inch-wise, the closest pan size I have to that is a 9 x 9-inch, so that is what I used. Line the pan with buttered foil, then pour half the peanuts in the bottom of the pan.


After the other ingredients are melted together over low heat, pour the mixture over the layer of peanuts.


Finish with a second layer of peanuts.




Refrigerate for at least 2 hours.

Remove foil from the pan and cut into squares.



These bars have two layers of peanuts with a gooey layer of sweet peanut butter fluff in between!





This recipe was shared with:
Mop it up Monday
These Peas Taste Funny Link it up Thursday
Domesblissity Thriving on Thursdays
Newlyweds Recipe Linky
The Shady Porch Rock n Share
Crazy for Crust Crazy Sweet Tuesday

This is a treat that my husband likes, and I have no idea where I obtained this recipe. I have it handwritten on a sheet from a yellow legal pad, and it has been stashed with my recipes for a very long time. I'm sharing it now with you, so if anyone knows where this recipe might be from, please let me know and I'll give proper credit.






Salted Nut Squares
1 (16 ounce) jar dry roasted peanuts
3 tablespoons butter + additional butter to grease foil
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) package peanut butter chips
2 cups mini marshmallows

Line an 8 x 11-inch pan with aluminum foil. Grease the bottom and sides of the foil with butter. Layer the bottom of the foil with half the peanuts; set aside.
In a saucepan, melt 3 tablespoons butter and peanut butter chips on low heat, stirring constantly. When melted, add milk and marshmallows, stir constantly until marshmallows are melted. Pour mixture over peanuts in pan. Put the rest of the peanuts in a layer on top. Chill at least 2 hours, then lift foil from pan. Pull foil away from sides and cut into squares.

These bar cookies are made with simple ingredients.



The recipe calls for an 8 x 11-inch pan. Square inch-wise, the closest pan size I have to that is a 9 x 9-inch, so that is what I used. Line the pan with buttered foil, then pour half the peanuts in the bottom of the pan.


After the other ingredients are melted together over low heat, pour the mixture over the layer of peanuts.


Finish with a second layer of peanuts.




Refrigerate for at least 2 hours.

Remove foil from the pan and cut into squares.



These bars have two layers of peanuts with a gooey layer of sweet peanut butter fluff in between!





This recipe was shared with:
Mop it up Monday
These Peas Taste Funny Link it up Thursday
Domesblissity Thriving on Thursdays
Newlyweds Recipe Linky
The Shady Porch Rock n Share
Crazy for Crust Crazy Sweet Tuesday

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Chocolate Glazed Turtle Pie

The directions for this luscious chocolate pie should just say, "some assembly required." There's really not much cooking skill required to make this pie; the main thing is to put the ingredients together. The recipe comes from the Kraft Foods site.





Chocolate Glazed Turtle Pie
1 prepared graham cracker pie crust (6 ounce)
1/4 cup caramel ice cream topping
1/2 cup pecan halves, divided
2 packages (3.9 ounce each) chocolate instant pudding mix
2 cups cold milk
2 cups thawed whipped topping (like Cool Whip), divided
2 squares semi-sweet chocolate

Spread caramel topping in the bottom of the prepared pie crust. Reserve 10 whole pecans for garnish (I used 12 pecans). Coarsely chop remaining pecans; sprinkle over caramel topping in pie shell.
Beat the pudding mixes with milk and whisk for 2 minutes. Stir in 1 cup Cool Whip; pour into crust. Refrigerate 2 hours or until firm.
Microwave chocolate squares and remaining Cool Whip in microwaveable bowl on HIGH 1 minute; stir until melted and blended. Spread over pie. Top with reserved nuts. Let stand 10 minutes before serving.

Pour caramel topping in the bottom of the pie crust, then top with chopped with pecans.





Beat pudding mixes with milk, then stir in Cool Whip. Pour into crust over nuts and caramel; chill until firm.

Melt chocolate squares and remaining Cool Whip in microwave for 1 minute, stir until melted and blended. Spread over pie. Top with reserved pecans.



This is an extra-easy pie to make, but the taste is over the top!

The directions for this luscious chocolate pie should just say, "some assembly required." There's really not much cooking skill required to make this pie; the main thing is to put the ingredients together. The recipe comes from the Kraft Foods site.





Chocolate Glazed Turtle Pie
1 prepared graham cracker pie crust (6 ounce)
1/4 cup caramel ice cream topping
1/2 cup pecan halves, divided
2 packages (3.9 ounce each) chocolate instant pudding mix
2 cups cold milk
2 cups thawed whipped topping (like Cool Whip), divided
2 squares semi-sweet chocolate

Spread caramel topping in the bottom of the prepared pie crust. Reserve 10 whole pecans for garnish (I used 12 pecans). Coarsely chop remaining pecans; sprinkle over caramel topping in pie shell.
Beat the pudding mixes with milk and whisk for 2 minutes. Stir in 1 cup Cool Whip; pour into crust. Refrigerate 2 hours or until firm.
Microwave chocolate squares and remaining Cool Whip in microwaveable bowl on HIGH 1 minute; stir until melted and blended. Spread over pie. Top with reserved nuts. Let stand 10 minutes before serving.

Pour caramel topping in the bottom of the pie crust, then top with chopped with pecans.





Beat pudding mixes with milk, then stir in Cool Whip. Pour into crust over nuts and caramel; chill until firm.

Melt chocolate squares and remaining Cool Whip in microwave for 1 minute, stir until melted and blended. Spread over pie. Top with reserved pecans.



This is an extra-easy pie to make, but the taste is over the top!

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Paradise Cheesecake

I'm sharing this recipe because it is so good everyone should have a chance to try it! I have not made another cheesecake that is put together quite like this one - it's a no bake version - but not a fast recipe to make. Paradise Cheesecake is a dessert that you probably will want to make for company or a special occasion because it takes two days to finish, but it is well worth the wait!








Paradise Cheesecake

Coconut Crust
1 1/2 cups vanilla wafer crumbs (about 44 cookies)
1 cup flaked coconut
1/3 cup butter, melted

Process the vanilla wafers in a food processor until finely ground. Mix the vanilla wafer crumbs together with the coconut; stir in melted butter. Press mixture along the bottom and sides of an 8- or 9-inch springform pan. Chill until ready to use.

Cheesecake
2 envelopes unflavored gelatin
3/4 cup sugar, divided
1 (6 ounce) can pineapple juice
3 eggs, separated
3 (8 ounce) packages cream cheese, softened
1/4 cup dark Jamaican rum or 2 teaspoons rum extract (I used 1/4 cup pineapple rum)
1/4 teaspoon coconut extract

In a saucepan, mix gelatin and 1/2 cup sugar, add pineapple juice and let stand for 1 minute. Heat mixture over low heat until gelatin dissolves (about 5 minutes). Remove from heat. Add egg yolks, one at a time, beating well after each addition. Allow to cool slightly.

Beat cream cheese with an electric mixer until light and fluffy. Add the gelatin mixture, rum, and coconut extract; blend well. Chill quickly by setting mixture over a bowl of ice water. Stir until thickened slightly.

In a separate bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Fold into cream cheese mixture. Spoon into prepared crust, refrigerate overnight.

Topping 
1 (20 ounce) can crushed pineapple, undrained
2 tablespoons sugar
1 tablespoon cornstarch
In a saucepan, combine undrained pineapple, sugar and cornstarch. Cook, stirring continuously, until mixture boils and thickens. Cool; spoon over cheesecake.

My recipe has been adapted, but the original recipe came from The Everyday Chef Desserts cookbook.


The crust is made from crushed vanilla wafers, coconut and butter. It is absolutely perfect for this cheesecake!



Cool the cheesecake mixture quickly by stirring over a bowl of ice water.


Fold the stiffly beaten egg whites into the cream cheese mixture.


Refrigerate the cheesecake overnight. I also made the pineapple topping ahead and refrigerated it overnight as well.



When ready to serve, remove the springform pan,




then spoon on the pineapple topping.




This cheesecake is such a tropical tasting delight!




I'm sharing this recipe because it is so good everyone should have a chance to try it! I have not made another cheesecake that is put together quite like this one - it's a no bake version - but not a fast recipe to make. Paradise Cheesecake is a dessert that you probably will want to make for company or a special occasion because it takes two days to finish, but it is well worth the wait!








Paradise Cheesecake

Coconut Crust
1 1/2 cups vanilla wafer crumbs (about 44 cookies)
1 cup flaked coconut
1/3 cup butter, melted

Process the vanilla wafers in a food processor until finely ground. Mix the vanilla wafer crumbs together with the coconut; stir in melted butter. Press mixture along the bottom and sides of an 8- or 9-inch springform pan. Chill until ready to use.

Cheesecake
2 envelopes unflavored gelatin
3/4 cup sugar, divided
1 (6 ounce) can pineapple juice
3 eggs, separated
3 (8 ounce) packages cream cheese, softened
1/4 cup dark Jamaican rum or 2 teaspoons rum extract (I used 1/4 cup pineapple rum)
1/4 teaspoon coconut extract

In a saucepan, mix gelatin and 1/2 cup sugar, add pineapple juice and let stand for 1 minute. Heat mixture over low heat until gelatin dissolves (about 5 minutes). Remove from heat. Add egg yolks, one at a time, beating well after each addition. Allow to cool slightly.

Beat cream cheese with an electric mixer until light and fluffy. Add the gelatin mixture, rum, and coconut extract; blend well. Chill quickly by setting mixture over a bowl of ice water. Stir until thickened slightly.

In a separate bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Fold into cream cheese mixture. Spoon into prepared crust, refrigerate overnight.

Topping 
1 (20 ounce) can crushed pineapple, undrained
2 tablespoons sugar
1 tablespoon cornstarch
In a saucepan, combine undrained pineapple, sugar and cornstarch. Cook, stirring continuously, until mixture boils and thickens. Cool; spoon over cheesecake.

My recipe has been adapted, but the original recipe came from The Everyday Chef Desserts cookbook.


The crust is made from crushed vanilla wafers, coconut and butter. It is absolutely perfect for this cheesecake!



Cool the cheesecake mixture quickly by stirring over a bowl of ice water.


Fold the stiffly beaten egg whites into the cream cheese mixture.


Refrigerate the cheesecake overnight. I also made the pineapple topping ahead and refrigerated it overnight as well.



When ready to serve, remove the springform pan,




then spoon on the pineapple topping.




This cheesecake is such a tropical tasting delight!




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Oreo Cheesecake

Oreo Cheesecake is an easy, no-bake dessert that needs to be made ahead to chill. The crust is made from crushed Oreo cookies, and there are more chopped Oreos blended into the cream cheese filling. This simple recipe has been adapted from the Kraft Philadelphia Classic Recipes cookbook.



Oreo Cheesecake (No Bake)
1 package (18 ounces) Oreo Sandwich Cookies, divided
1/4 cup (1/2 stick) butter, melted
4 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 tub (8 ounces) Cool Whip whipped topping, thawed
Maraschino cherries for garnish, optional

Prepare a 9 x 13-inch pan by lining with foil, allowing ends of foil to extend over pan. Chop 15 of the cookies coarsely; set aside. Process the remaining cookies in a food processor until finely crushed. Mix crushed cookies with melted butter; press firmly onto the bottom of the prepared pan. Refrigerate crust while preparing the filling.
Using an electric mixer on medium speed, beat the cream cheese, sugar and vanilla together until well blended. Gently blend in the Cool Whip and chopped cookies. Spoon over prepared crust; cover with plastic wrap. Refrigerate for 4 hours or until firm. Cut into squares to serve, garnish as desired.


Simple ingredients - Oreo cookies, cream cheese, and Cool Whip.

Coarsely chop 15 of the cookies and set aside for the filling.

Crush the remaining cookies in a food processor for the crust.




Spoon the filling over the crust and refrigerate until firm.

Oreo Cheesecake is an easy, no-bake dessert that needs to be made ahead to chill. The crust is made from crushed Oreo cookies, and there are more chopped Oreos blended into the cream cheese filling. This simple recipe has been adapted from the Kraft Philadelphia Classic Recipes cookbook.



Oreo Cheesecake (No Bake)
1 package (18 ounces) Oreo Sandwich Cookies, divided
1/4 cup (1/2 stick) butter, melted
4 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 tub (8 ounces) Cool Whip whipped topping, thawed
Maraschino cherries for garnish, optional

Prepare a 9 x 13-inch pan by lining with foil, allowing ends of foil to extend over pan. Chop 15 of the cookies coarsely; set aside. Process the remaining cookies in a food processor until finely crushed. Mix crushed cookies with melted butter; press firmly onto the bottom of the prepared pan. Refrigerate crust while preparing the filling.
Using an electric mixer on medium speed, beat the cream cheese, sugar and vanilla together until well blended. Gently blend in the Cool Whip and chopped cookies. Spoon over prepared crust; cover with plastic wrap. Refrigerate for 4 hours or until firm. Cut into squares to serve, garnish as desired.


Simple ingredients - Oreo cookies, cream cheese, and Cool Whip.

Coarsely chop 15 of the cookies and set aside for the filling.

Crush the remaining cookies in a food processor for the crust.




Spoon the filling over the crust and refrigerate until firm.

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Rocky Road Cheesecake

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.



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:
Naptime Creations Tasty Tuesday
Jam Hands Recipe Sharing Monday 
Crazy for Crust Crazy Sweet Tuesday 
Lady Behind the Curtain Cast Party Wednesday
This Chick Cooks These Chicks Cooked  
Miz Helen's Full Plate Thursday 
Something Swanky Sweet Treats Thursday
It's a Keeper Thursday  
Talking Dollars and Cents Sweet Temptations
Momnivore's Dilemma Creative Juice Thursday  
Not Your Ordinary Recipes Foodie Friday
Jane Deere Fusion Friday  
Fat Camp Friday 
Sugar Bananas
Sweet as Sugar Cookies Sweets for a Saturday  
A Well Seasoned Life Sweet Indulgences Sunday 
Your Recipe My Kitchen
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.



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:
Naptime Creations Tasty Tuesday
Jam Hands Recipe Sharing Monday 
Crazy for Crust Crazy Sweet Tuesday 
Lady Behind the Curtain Cast Party Wednesday
This Chick Cooks These Chicks Cooked  
Miz Helen's Full Plate Thursday 
Something Swanky Sweet Treats Thursday
It's a Keeper Thursday  
Talking Dollars and Cents Sweet Temptations
Momnivore's Dilemma Creative Juice Thursday  
Not Your Ordinary Recipes Foodie Friday
Jane Deere Fusion Friday  
Fat Camp Friday 
Sugar Bananas
Sweet as Sugar Cookies Sweets for a Saturday  
A Well Seasoned Life Sweet Indulgences Sunday 
Your Recipe My Kitchen
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No-Bake Cookie Balls

These little cookies don't require any baking! The chocolate chips are melted in the microwave oven, and the food processor is used to crush the vanilla wafers, so these are a super easy treat to put together. My recipe is from the Taste of Home Cookies cookbook.






No-Bake Cookie Balls
1 3/4 cups crushed vanilla wafers (about 55 wafers)
1 cup semi-sweet chocolate chips
3 cups confectioners' sugar
1 cup chopped walnuts, toasted
1/3 cup orange juice
3 tablespoons light corn syrup
Additional confectioners' sugar (for rolling)

Crush the vanilla wafers in the bowl of a food processor. In a large microwave safe bowl, melt the chocolate chips, stir until smooth. To the melted chocolate, add the crushed vanilla wafers, confectioners' sugar, walnuts, orange juice, and corn syrup; stir until blended. Roll into 1-inch balls; roll in additional confectioners' sugar. Makes 5 dozen. Store in an airtight container.


Mix all the ingredients with the melted chocolate chips. The cookie dough will be stiff and thick.


Make dough into small balls, then roll the balls in confectioners' sugar. Place the finished cookies on a wax paper lined sheet pan.



The recipe is supposed to make 5 dozen, but I must have made mine a little larger, because I only had 4 dozen.


These are very tasty little cookie bites.




This recipe was shared with:
Naptime Creations Tasty Tuesday
Crazy Sweet Tuesday
Workshop Wednesday 
Cast Party Wednesday
This Chick Cooks  
Sweet Temptations Thursday 
Something Swanky Sweet Treats Thursday
Sugar Bananas Sweets This Week
Sweets For A Saturday
Sweet Indulgences Sunday 
Your Recipe My Kitchen
These little cookies don't require any baking! The chocolate chips are melted in the microwave oven, and the food processor is used to crush the vanilla wafers, so these are a super easy treat to put together. My recipe is from the Taste of Home Cookies cookbook.






No-Bake Cookie Balls
1 3/4 cups crushed vanilla wafers (about 55 wafers)
1 cup semi-sweet chocolate chips
3 cups confectioners' sugar
1 cup chopped walnuts, toasted
1/3 cup orange juice
3 tablespoons light corn syrup
Additional confectioners' sugar (for rolling)

Crush the vanilla wafers in the bowl of a food processor. In a large microwave safe bowl, melt the chocolate chips, stir until smooth. To the melted chocolate, add the crushed vanilla wafers, confectioners' sugar, walnuts, orange juice, and corn syrup; stir until blended. Roll into 1-inch balls; roll in additional confectioners' sugar. Makes 5 dozen. Store in an airtight container.


Mix all the ingredients with the melted chocolate chips. The cookie dough will be stiff and thick.


Make dough into small balls, then roll the balls in confectioners' sugar. Place the finished cookies on a wax paper lined sheet pan.



The recipe is supposed to make 5 dozen, but I must have made mine a little larger, because I only had 4 dozen.


These are very tasty little cookie bites.




This recipe was shared with:
Naptime Creations Tasty Tuesday
Crazy Sweet Tuesday
Workshop Wednesday 
Cast Party Wednesday
This Chick Cooks  
Sweet Temptations Thursday 
Something Swanky Sweet Treats Thursday
Sugar Bananas Sweets This Week
Sweets For A Saturday
Sweet Indulgences Sunday 
Your Recipe My Kitchen
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