I Made This No-Bake Cheesecake with Pudding from 1972—It's Delicious

tasteofhome.com

Suzann Darnall

wife, mother, grandmother, quilter, 'zookeeper'. love quilting, cooking, baking, crochet, reading, writing.

subheading: For the crust:

1-¼ cups of finely-crushed graham cracker crumbs (about 9 long graham crackers)

¼ cup granulated sugar

6 tablespoons butter, melted

subheading: For the filling:

12 ounces very soft cream cheese (1-½ cups)

2 cups cold milk

2 tablespoons granulated sugar

½ teaspoon vanilla extract

1 package (3-¾-ounce) Jell-O Instant Lemon Pudding & Pie Filling (or any flavor you wish)

Optional garnishes: Whipped cream, fresh berries, canned fruit pie filling, chocolate curls

subheading: Tools You’ll Need:

subheading: Shop Now:

8×8-inch Baking Pan: The straight sides and corners of this pan make uniform bars.

Parchment Paper: Lining the pan makes it easy to remove the set cheesecake.

Mixer: Use a handheld or stand mixer to make the cheesecake filling.

Directions at tasteofhome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer