Fruity Pebble Cheesecake


This cold, creamy Fruity Pebble Cheesecake is the perfect Summer dessert!

I HAVE THE BEST NEWS!!

I actually wasn’t planning on posting this Fruity Pebble Cheesecake today. I just made it this morning and wasn’t completely sure if it would turn out how I imagined or end up being a complete failure.

Well. It was the OPPOSITE of failure in EVERY way. SO good! No bake, fruity, cold, and sweet — perfect for Summer! I always work ahead on my recipes but this time, I couldn’t wait another day to post it. So I pushed back today’s planned post so I could share this with you now! You need it so bad!



Fruity Pebble Cheesecake

Ingredients;

Crust;

  • 2 Tablespoons salted butter
  • 3 cups mini marshmallows
  • 5 cups Fruity Pebbles cereal


Filling;

  • 2.9 oz Cook & Serve Lemon Pudding
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 cup water
  • 16 oz cream cheese, softened to room temperature
  • 14 oz can sweetened condensed milk
  • 1 cup Fruity Pebbles cereal
  • 16 oz Cool Whip, thawed


Instructions;
  1. Spray a 9 or 10-inch springform pan with nonstick spray and set aside.
  2. Melt butter in a large saucepan over low heat. Add marshmallows, cooking and stirring until marshmallows are completely melted. Remove from heat; immediately stir in cereal until coated. Firmly press cereal mixture onto bottom and up the sides of prepared springform pan. Set aside to cool completely.
  3. In a small saucepan, mix lemon pudding mix, sugar, egg yolks, and water. Whisk over medium heat until mixture is thick and boiling. Remove from heat and set aside until completely cool.

For The Full Instructions, Visit The Full Recipes (Thank You): confessionsofacookbookqueen.com
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