Peanut Butter Cheesecake
"This is a very good dessert, enjoy." - Recipe submitted by Ronnie Rackley.
2 cups finely crushed vanilla wafers
2/3 cup chopped pecans
6 tablespoons butter
1 (8-ounce) package cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 (12-ounce) container frozen non-dairy whipped topping, thawed - divided use
1 (12-ounce) can sweetened condensed milk
2 (3.5-ounce) packages chocolate instant pudding mix
2 cups cold milk
1/3 cup chopped pecans for garnish
- For Crust: Combine crushed wafer crumbs, pecans and melted butter and press lightly in the bottom of a 13x9x2-inch baking dish.
- For Filling: Combine cream cheese, peanut butter, powdered sugar and 1 cup whipped topping; stir in sweetened condensed milk and mix until smooth and creamy. Spread over cooled crust.
- Combine pudding mixes with milk and stir by hand for 2 minutes. Spread over cream cheese layer, and cover with remaining whipped topping and sprinkle with pecans. Refrigerate until ready to serve.
Makes 12 servings.