Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

No Bake Snickers Cheesecake




Source of Recipe


Rose M.


List of Ingredients




1 ready made graham cracker crust
8 ounces cream cheese, at room temperature
1 jar caramel ice cream topping, divided
1 (12 ounce) container Cool Whip, thawed
1 king-size snickers candy bar, broken into bite-size pieces



Recipe



Spread 1/2 the jar of ice cream topping and over bottom of crust.

In a medium size bowl whip the cream cheese and remaining ice cream topping, and mix well. Whip in the Cool Whip. With a spoon fold in the Snickers candy pieces. Spread over the the crust. Refrigerate for at least one hour. Keep refrigerated