No Fake, It Really IS No-Bake – And WOW Is It Delicious! - Page 2 of 2

Don’t let the rather lengthy list of ingredients intimidate you. Remember those layers I mentioned? Each layer has its own mini-ingredient list, so when you see all of the lists combined, it looks like a bit much to handle.

Just carefully follow the instructions, and before you know it, you’ll be planting your face in this amazing dessert, with a huge, chocolatey grin on your face. Try to save a little bit of it to share with others.

They won’t believe it, either. But that’s where you pull out a copy of the recipe for them to take home and prove to themselves just how easily true decadence is achieved….they will be thanking you for years!

INGREDIENTS

For the Crust Layer:

3½ cups pecan shortbread cookies, ground

1 stick butter, unsalted, melted

For the Cheesecake Layer:

2 8-ounce packs Kraft Philadelphia Cream Cheese, room temperature

1 cup Baker’s Semi-Sweet Chocolate, melted

1 cup Kraft Cool Whip

1½ cups confectioner’s sugar

1 teaspoon vanilla

For the Mousse Layer:

1 5.0-ounce box Jell-O Chocolate Instant Pudding

2 cups whole milk

2 cups Kraft Cool Whip

For the Topping Layer:

1 cup pecans, chopped finely

1½ cups Baker’s Flake Coconut

11 ounces KRAFT Caramel Bits

2 cups Kraft Cool Whip

INSTRUCTIONS

To Make the Crust Layer: Spray a 9×13-inch baking dish with cooking spray. Grind up the cookies, mix them with melted butter and press into the bottom of the baking dish, covering it evenly;

To Make the Cheesecake Layer: In a large bowl, place the cream cheese and beat it until creamy. Melt the Baker’s chocolate following package directions and allow it to cool slightly. Add the vanilla and all of the confectioner’s sugar to the cream cheese, beat until smooth. Slowly add the melted chocolate and beat until thoroughly incorporated. Fold in the Cool Whip and spread the mixture on top of the Crust Layer.

To Make the Mousse Layer: Mix the pudding with the milk, and then fold in the Cool Whip. Using an offset spatula, spread this evenly on top of the Cheesecake Layer.

To Make the Topping Layer: Spread remaining Cool Whip on top of Mousse Layer. In a small skillet, toast the pecans and coconut over medium heat until lightly golden, about 4-5 minutes. Allow the pecans and coconut to cool to room temperature, then sprinkle over Cool Whip. Cover with plastic wrap and refrigerate at least 4 hours (overnight is best). Just prior to serving, melt the caramel bits following package directions. Using a sharp knife, cut the dessert into squares. Place a spoonful of caramel on each serving plate and carefully place the square on top of the caramel. Then drizzle a light stream of caramel over each piece. Serve immediately.