Wednesday, February 1, 2017
POTLUCK CHEESECAKE DESSERT
POTLUCK CHEESECAKE DESSERT Crust 1 (11 oz) box Nilla Wafers crushed (about 2½ - 3 cups crushed) 1/2 cup butter, melted 1/2 tsp salt Filling 1 (8 oz) brick Cream Cheese, room temperature 1/2 cup butter, room temperature 2 cups powdered sugar 1 (20 oz) can crushed pineapple, well drained 1 (8 oz) tub Cool Whip, thawed Preheat oven to 350° Line a 9x9 pan with foil and set aside. In medium bowl combine crushed Nilla Wafers, melted butter and salt. Press evenly into the bottom of the prepared pan. I used the bottom of a cup to help press it evenly. Bake the crust for 5-7 minutes until lightly golden. Allow to cool completely. In bowl of stand mixer combine cream cheese and butter, beating until smooth. Add in powdered sugar and continue beating until all is incorporated with no lumps. Mix in drained pineapple until mixed in well. Fold in Cool Whip. Spread onto cooled crust. Chill for at least 3 hours, over overnight. Cut into squares when ready to serve.