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“This is a large recipe (two 9 x 13). Margaret is my step mom and this is the recipe she uses alot. It can be frozen without the topping.”
READY IN:
1hr 15mins
SERVES:
24
YIELD:
2 9x13 inch pans
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare two 9 x 13 cake pans by greasing them.
  2. Mix tog graham wafer crumbs, 1/2 cup sugar and 2/3 cups melted butter.
  3. Divide into the 2 pans: press crumbs into an even layer and bake at 350 degF for about 10-15 minutes, then set aside to cool.
  4. Beat tog cream cheese, 1 1/2 cups sugar and instant pudding powder till its really fluffy.
  5. Set aside.
  6. Whip Nutri Whip until it forms soft peaks, then set this aside.
  7. In another bowl whip the whipping cream to stiff peaks.
  8. In a large bowl mix the above three mixes together really well.
  9. Pour this mixture onto the two baked and cooled crumb bases and chill.
  10. When ready to serve top with fresh fruit or pie filling.
  11. This cheese cake freezes well without the toppings.

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