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Nutella Parfait

12 Oreo's, crushed

3 Tbsp. butter, melted

1 (8 oz.) block of cream cheese, softened

1 package Halladay's Double Chocolate Cheesecake

3/4 cup Nutella

1 (8 oz.) container Cool Whip, divided or 8 oz. whipped cream

Combine Oreo's with butter; reserve for later. Blend cheesecake mix with cream cheese and Nutella; fold in half of the Cool Whip. Spoon small amount of Oreo mixture into the bottom of a dessert glass followed by a layer of cream cheese mixture. Add another layer of Oreo followed by another layer of cream cheese mixture. Let chill. Top with whipped cream, if desired.
Variation: pour cream cheese mixture into a prepared Oreo or chocolate pie shell; let chill.

SIMILAR RECIPES
Lemon Raspberry Trifle Cup

Lemon Raspberry Trifle Cup

2 cups crushed vanilla wafers

4 oz. butter, melted

1 package Halladay’s Lemon Raspberry Cheesecake Mix

1 (8 oz) block cream cheese, softened

1 pint heavy whipping cream, chilled

1 small container fresh raspberries

Add vanilla wafers to melted butter and toss until well blended. Set aside.

In a separate bowl, combine Lemon Raspberry Cheesecake mix with softened cream cheese and chilled heavy cream. Whip until mixture is stiff.

In small cocktail or dessert glasses, or small canning jars, layer buttered vanilla wafers and cheesecake mixture. Garnish with fresh raspberries. Chill at least 2 hours before serving.

Salted Caramel Pecan Cheesecake

Salted Caramel Pecan Cheesecake

1 ½ cups finely crushed cinnamon graham crackers

1/3 cup butter, melted

3 Tbsp sugar

1 cup pecans, coarsely chopped

1 package Halladay’s Sea Salted Caramel Cheesecake Mix, divided

8 oz cream cheese, softened

8 oz Cool-Whip

Preheat oven to 350F. Combine crushed graham crackers, sugar, and melted butter in a med bowl. Press this mixture against the bottom and sides of a 9” pie dish. Bake for about 10 minutes; remove and set aside to cool.

Prepare the pecan topping by mixing 1 cup chopped pecans with 1 Tbsp of our Halladay’s Sea Salted Caramel Cheesecake Mix. Toast these in the oven for about 10 minutes or so, until nuts are lightly browned, being careful not to burn the edges.

Prepare the filling by combining the remaining Sea Salted Caramel Cheesecake mix with cream cheese, then gently fold in the cool whip.

Pour cream cheese filling mixture into cooled pie shell. Top with toasted pecans. Chill for at least one hour before serving.

Chocolate Peanut Butter Parfait

Chocolate Peanut Butter Parfait

1 package Halladay's Double Chocolate Cheesecake

1 (8 oz.) bar cream cheese, softened

1 cup peanut butter

1 (8 oz.) container of Cool Whip or 8 oz. whipped cream

12 Oreos, crushed

Blend cheesecake mix, cream cheese and peanut butter; fold in Cool Whip. Spoon small amount of Oreo mixture into the bottom of a dessert glass followed by a layer of cream cheese mixture. Add another layer of Oreo followed by another layer of cream cheese mixture. Let chill. Top with whipped cream, if desired.
Variation: pour cream cheese mixture into a prepared Oreo or chocolate pie shell; let chill.

Cranberry Orange Cheeseball

1 (8 oz.) block of softened cream cheese

1 Tbsp. butter

1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

2 tsp. grated orange peel

1 cup pecans, coarsely chopped

1/2 cup of dried cranberries

1/2 cup of cheddar, grated

Combine cream cheese, butter, seasoning and orange peel until well blended. Fold in cheddar and ½ cup of pecans. Let chill for at least 2 hours. Roll in cranberried and remaining pecans.