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Sundae Cheesecake bars

Sundae Cheesecake bars
  • 9  HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups)
  • 3  tablespoons  butter, melted
  • 2  packages  (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/3  cup  sugar
  • 1/2  cup  BREAKSTONE'S or KNUDSEN Sour Cream
  • 1/4  cup  milk
  • 1  package  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 2  eggs
  • 1 1/2  cups  COOL WHIP Whipped Topping (Do not thaw.)
  • 4  squares  BAKER'S Semi-Sweet Chocolate, chopped
  • 1  square  BAKER'S White Chocolate
  • 12  maraschino cherries, drained, chopped
  • 1/4  cup  chopped PLANTERS Pecans

1. HEAT oven to 350 degrees F.

2. MIX graham crumbs and butter until well blended; press onto bottom of 13x9-inch pan. Bake 5 min.

3. BEAT cream cheese and sugar with mixer until well blended. Add sour cream and milk; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spread over crust.

4. BAKE 30 min. or until center is almost set. Run knife around edge to loosen from pan; cool.

5. MICROWAVE COOL WHIP and chopped chocolate on HIGH 1-1/2 min. or until chocolate is melted, stirring after 1 min. Cool 15 min. Meanwhile, melt white chocolate as directed on package.

6. SPREAD COOL WHIP mixture over cheesecake; top with cherries and nuts. Drizzle with melted white chocolate. Refrigerate 1 hour.

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