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Cheesecake Sundae Bar

Cheesecake Sundae Bar
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
PHILADELPHIA Cheesecake Batter 3 lb. 1-1/2 qt.
whipped topping 1 lb. 1-1/2 qt.
Toppings
JET-PUFFED Miniature Marshmallows 4 oz. 2 cups
chocolate syrup 10 oz. 1 cup
PLANTERS Pecan Halves, chopped 3.5 oz. 1 cup
whipped topping 2.6 oz. 1 cup
multi-colored sprinkles 2.3 oz. 1/3 cup
maraschino cherries with stems 2.8 oz. 16 each

Directions

WHIP 3 lb. Cheesecake Batter in mixer bowl fitted with whip attachment on high speed 1 to 2 min. or until batter is light and creamy. Fold in 1 lb. whipped topping; spoon into half hotel pan. Cover with plastic wrap. Freeze several hours or until frozen.

PORTION 1 #8 scoop frozen cheesecake into each sundae glass. Place toppings in serving bowls. Top each sundae as desired.

Kraft Kitchens Tips

Variation
Caramel sauce, PLANTERS Dry Roasted Peanuts, sliced strawberries, blueberries, chopped cookies, chocolate chips or any combination of toppings can be used.
Tempering
For easier scooping, let frozen cheesecake mixture stand 5 to 10 min. at room temperature if needed.
K:64372v01:154963
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Nutritional Information

Nutrition Information

Calories
 530
Total fat
 36 g
Saturated fat
 22 g
Cholesterol
 125 mg
Sodium
 240 mg
Carbohydrate
 47 g
Dietary fiber
 1 g
Sugars
 42 g
Protein
 7 g
Vitamin A
 15 %DV
Vitamin C
 0 %DV
Calcium
 4 %DV
Iron
 2 %DV