• Bright Ideas
• on 09/15/2008

"A classic dessert that gives the oven a break."

mint chocolate no-bake cheesecake

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• Prep Time: 20 min.
• Refrigeration Time: 4 hours
• Decoration Time: 10 min.
• Difficulty: Easy
• Yield: Makes 16 servings.

• ¾ cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons granulated sugar

• 1 package unflavored gelatin
• 2 tablespoons water
• 3 packages (8 oz. each) reduced fat cream cheese, softened
• ½ cup sugar
• 1 container (8 oz.) reduced-fat whipped topping, thawed
• 1 ½ cups chopped 3 MUSKETEERS® Brand Mint Minis
• 9-inch spring form pan
• Wax paper

• Prepare crust:
• 1. Combine graham cracker crumbs, butter and sugar. Press mixture into bottom of wax paper-lined spring form pan. Set aside.
• Prepare filling:
• 1. Sprinkle the gelatin over the water in a small bowl; let stand for 2 minutes. Melt gelatin mixture in microwave for 10 to 15 seconds. Set aside to cool.
• 2. Beat cream cheese and sugar until light and fluffy, about 3 minutes. Fold in whipped topping and 3 MUSKETEERS® Brand Mint Minis into cream cheese mixture. Fold in the cooled gelatin mixture until well blended.
• 3. Spoon mixture evenly over crust in pan. Refrigerate until set (4 hours).
• 4. Unmold cake by running a thin knife around the outer edge and open the spring form pan. Cut cake into slices using a knife dipped in hot water.

• Calories per serving 251
• Total Fat 14 g
• Saturated Fat 9 g
• Trans Fat 0 g
• Cholesterol 31 mg
• Sodium 199 mg
• Carbohydrates 26 g
• Dietary Fiber 0 g
• Sugars 20 g
• Protein 6 g
• Vitamin A 0%DV
• Vitamin C 0%DV
• Calcium 0%DV
• Iron 0%DV