No-bake cheese cake..

i'm loving it

INGREDIENTS

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

DIRECTIONS

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.

Prep Time:
20 Min

Total Time:
3 Hr 20 Min

Makes:
16 servings

p/s: try this recipe and u will be proud to see the result..all the best!!chaiyok!!