Keep cool while you make a crowd-size cheesecake. No baking required!

Prep: 20 Min - Ready in: 3 Hrs 20 Min

Crust
1 1/4 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup chopped pecans

Filling
2 (8-oz.) pkg. cream cheese, softened
1 1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping
Whipped cream, if desired


1. In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.

2. In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.

3. Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.

4. To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.

Makes 16 servings

Nutritional Info Per Serving (1/16 of Recipe): Calories 350, Calories from Fat 220, Total Fat 24 g, Saturated 13 g, Cholesterol 60 mg, Sodium 310 mg, Total Carbohydrate 28 g, Dietary Fiber 1 g, Sugars 21 g, Protein 5 g

Diet Exchange: 1 Starch, 1 Fruit, 4 1/2 Fat
OR 2 Carbohydrate, 4 1/2 Fat

This recipe created by Pillsbury.