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Chocolate Peanut Butter Cup Cheesecake

1 package Halladay's Chocolate Cheesecake
1 (8 oz.) bar cream cheese, softened
1 (8 oz.) container Cool Whip, defrosted
15 mini peanut butter cups, quartered
1 (9-inch) prepared graham cracker pie crust

Combine cheesecake and cream cheese; fold in Cool Whip. Fold in peanut butter cups, reserving a few for garnish. Pour mixture into pie shell and garnish with remaining peanut butter cups. Chill at least 1 hour before serving.

SIMILAR RECIPES

Oreo Cheesecake

1 package Halladay's New York Style Cheesecake
1 (8 oz.) bar cream cheese, softened
1 (8 oz.) container Cool Whip, defrosted
2 Tbsp. butter
12 Oreos, lightly crushed
1 (9-inch) prepared chocolate graham cracker pie crust

Melt butter in small saucepan and add Oreos. Cook over low heat for 1-2 minutes; set aside. Combine cheesecake and cream

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.

Coconut Pineapple Cream Pie

1 package Halladay's Pina Colada Cheesecake
1 (8 oz.) bar cream cheese, softened
1 (8 oz.) container Cool Whip, defrosted
1 (15 oz.) can crushed pineapple, well drained
1 cup coconut, toasted
1 (9-inch) prepared graham cracker crust

Combine cheesecake, yogurt and pineapple; fold in Cool Whip and pour into pie shell. Garnish with coconut. Chill at least 1 hour before serving.

Easter Pina Colada Pie

Easter Pina Colada Pie

1 package Halladay's Pina Colada Cheesecake
1 (8 oz.) bar cream cheese, softened
1 cup crushed pineapple, drained well
1 (8 oz.) container Cool Whip
1 cup sweetened coconut flakes
1 (9-inch) prepared graham cracker pie crust
1 package of mini Cadbury eggs

Combine cheesecake with cream cheese and pineapple. Fold in Cool Whip. Spread filling into graham cracker pie crust. Place coconut flakes into a skillet and cook over medium-high heat, until golden brown. Top pie with toasted coconut and garnish with Cadbury eggs. Refrigerate for 1-2 hours.