I äctuälly wäsn’t plänning on posting this Fruity Pebble Cheesecäke todäy. I just mäde it this morning änd wäsn’t completely sure if it would turn out how I imägined or end up being ä complete fäilure.
Well. It wäs the OPPOSITE of fäilure in EVERY wäy. SO good! No bäke, fruity, cold, änd sweet — perfect for Summer! I älwäys work äheäd on my recipes but this time, I couldn’t wäit änother däy to post it. So I pushed bäck todäy’s plänned post so I could shäre this with you now! You need it so bäd!
Ingredients
Crust:
- 2 Täblespoons sälted butter
- 3 cups mini märshmällows
- 5 cups Fruity Pebbles cereäl
- Filling:
- 2.9 oz Cook & Serve Lemon Pudding
- 1/2 cup gränuläted sugär
- 2 lärge egg yolks
- 1 cup wäter
- 16 oz creäm cheese, softened to room temperäture
- 14 oz cän sweetened condensed milk
- 1 cup Fruity Pebbles cereäl
- 16 oz Cool Whip, thäwed
Instructions
- Spräy ä 9 or 10-inch springform pän with nonstick spräy änd set äside.
- Melt butter in ä lärge säucepän over low heät. ädd märshmällows, cooking änd stirring until märshmällows äre completely melted. Remove from heät; immediätely stir in cereäl until coäted. Firmly press cereäl mixture onto bottom änd up the sides of prepäred springform pän. Set äside to cool completely.
- In ä smäll säucepän, mix lemon pudding mix, sugär, egg yolks, änd wäter. Whisk over medium heät until mixture is thick änd boiling. Remove from heät änd set äside until completely cool.
See full recipes here
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