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I actually wasn't cerebration on sign this Fruity Pebble Cheesecake today. I fitting made it this morning and wasn't completely certain if it would rotation out how I imagined or end up beingness a dead nonstarter.
Fortunate. It was the Oppositeness of insolvency in EVERY way. SO operative! No heat, fruity, unheated, and treacly - perfect for Summer! I e'er operate upward on my recipes but this minute, I couldn't act added day to aggregation it. So I pushed stake today's intended occupation so I could acquire this with you now! You poverty it so bad!
We should share dessert. Dessert always makes the world so much better!!
Ingredients :
Crust:
- 2 Tablespoons salted butter
- 3 cups mini marshmallows
- 5 cups Fruity Pebbles cereal
- Filling:
- 2.9 oz Cook & Serve Lemon Pudding
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 cup water
- 16 oz cream cheese, softened to room temperature
- 14 oz can sweetened condensed milk
- 1 cup Fruity Pebbles cereal
- 16 oz Cool Whip, thawed
Instructions
1. Spray a 9 or 10-inch springform pan with nonstick spray and set aside.
2. Melt butter in a large saucepan over low heat. Add marshmallows, cooking and stirring until marshmallows are completely melted. Remove from heat; immediately stir in cereal until coated. Firmly press cereal mixture onto bottom and up the sides of prepared springform pan. Set aside to cool completely.
3. In a small saucepan, mix lemon pudding mix, sugar, egg yolks, and water. Whisk over medium heat until mixture is thick and boiling. Remove from heat and set aside until completely cool.
4. In the bowl of your mixer, beat cream cheese and sweetened condensed milk on medium-high speed until smooth. Beat in cooled lemon pudding until combined. Fold in Fruity Pebbles and smooth mixture into pan. Top with Cool Whip and place pie in the freezer.
5. Remove pan from freezer about 10 minutes prior to serving to let soften slightly. Slice and serve.
