What’s Cookin’? Fruity Pebbles Cheesecake [Recipe]
You're welcome! LOL! You're welcome in advance for this week's What's Cookin'? recipe. And, trust me, you are going to want to try it. Over the weekend, I whipped up a recipe I saw on Delish! It's a no-bake recipe for Fruity Pebbles Cheesecake. It's fun, fruity, colorful and "delish". Here's how to make it.
FRUITY PEBBLES CHEESECAKE
FOR THE CRUST:
1 10-ounce bag of marshmallows
1 stick of butter
5 cups of Fruity Pebbles
FOR THE CHEESECAKE:
2 (8-ounce) blocks of cream cheese- softened, room temp
1/2 cup of sugar
1 teaspoon vanilla extract
pinch of salt
2 cups of frozen whipped topping
1/2 cup of Fruity Pebbles
First, we're going to make the crust. Think a big Rice Krispy treat made with Fruity Pebbles. In a large saucepan melt marshmallows and butter over medium heat. Stir frequently until you basically have a marshmallow sauce. Then, remove from heat and stir in the Fruity Pebbles.
Grease a springform pan with cooking spray or butter (by the way, do this in a liberal fashion). Marshmallow, as you know, can be VERY sticky. Press the mixture into the pan.
Now it's time to make the filling. In a large bowl, use a hand mixer to beat together cream cheese and sugar. Do this until your mixture is light and fluffy. Then add vanilla and salt. Stir in Cool Whip (or the generic brand- that's what I always use) until no lumps remain. By the way, the recipe calls for 2 cups. Go ahead and dump the whole container in. Then, fold in your Fruity Pebbles.
Spoon filling into cooled crust and the refrigerate until the cheesecake is set. This takes at least 4 hours, but you can chill it overnight.
Remove cheesecake from pan and garnish with more Fruity Pebbles! Slice and serve.
**Again, note that the marshmallow crust will really firm up in the fridge, so you may want to let the cheesecake sit for a bit before cutting into it.**
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