Name: Pudding Cheesecake (no Bake!)
Ingredients: Room temperature cream cheese -a box; (instant) pudding - slightly more then the cream cheese; milk- small amount; fruit for the top (optional); graham crackers for the bottom; sugar/ sweetener (optional:if not sweet enough); microwave; fridge/freezer

Ingredients

Room temperature cream cheese -a box

(instant) pudding – slightly more then the cream cheese

milk- small amount

fruit for the top (optional)

graham crackers for the bottom

sugar/ sweetener (optional:if not sweet enough)

microwave

fridge/freezer

Instructions

Step 1:

Make the pudding or if it’s already made put it into a bowl.–

Step 2:

Step 3:

next empty your cream cheese on top of it; if the cream cheese is too solid to stir into the pudding put it in the microwave for 10 second intervals till you can stir it in.-

Step 4:

Step 5:

after you have stir the pudding and the cream cheese into one another add just a bit of milk to make the mixture smoother; stir till the milk is completely absorbed.–

Step 6:

Step 7:

optional: add sugar/ sweetener to mixture till it suits you. Taste in tiny amounts frequently adding a little at a time. —

Step 8:

Step 9:

next chill the mixture in your fridge till it’s slightly solid ( about 20 minutes or so)–

Step 10:

Step 11:

then place your graham crackers on your serving dish;you may crush them if you wish (haha) or leave them as is. I like to layer mine throughout the cheese cake filling sometimes crushing them depending on my mood.–

Step 12:

Step 13:

finally chill once more till solid-ish and serve.