Strawberry Cheesecake Reeses (Print Version)
# Ingredients:
→ For the Crust
01 -
2 cups graham cracker crumbs
02 -
1/3 cup melted unsalted butter
03 -
1 teaspoon salt
→ For the Filling
04 -
16 ounces cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
8 ounces whipped topping (Cool Whip)
07 -
1 teaspoon vanilla extract
→ For the Toppings
08 -
3 to 4 bananas, sliced
09 -
1 (20-ounce) can crushed pineapple, well-drained
10 -
20 ounces strawberries, sliced
11 -
8 ounces whipped topping (Cool Whip)
12 -
1/2 cup chopped hazelnuts
13 -
Chocolate sauce for drizzling
# Instructions:
01 -
In a medium bowl, combine the graham cracker crumbs, melted butter, and salt. Press the mixture into the bottom of a greased 9×13-inch baking dish. Refrigerate while you prepare the filling.
02 -
In a large bowl, beat the cream cheese with the sugar and vanilla extract until smooth. Fold in the whipped topping until well combined. Spread the filling evenly over the chilled crust.
03 -
Arrange the banana slices over the filling. Spread the drained crushed pineapple evenly over the bananas. Add a layer of sliced strawberries on top of the pineapple.
04 -
Spread another layer of whipped topping over the strawberries. Drizzle with chocolate sauce and sprinkle with chopped hazelnuts. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
05 -
Slice and serve the cake chilled.
# Notes:
01 -
This no-bake dessert is best made ahead of time to allow the flavors to meld together.