I’m going to warn you. Let your guard down for a minute.

Say goodbye to any willpower you may possess.

And do not be afraid of the sugar. Do not be afraid of the sugar. Repeat this an additional seven times.

Go ahead and put away the measuring cups.

And it gets even better – no oven required!

Sometimes, simple is best.

Often, simple is best.

Ok, most of the time, simple is best.

Well, when isn’t simpler better? I mean, when it sucks, sorry – stinks, of course then it is not better - but that will not be the situation here.

Chocolate, caramel, nuts, vanilla candiquik, whipped topping, cheesecake puddin’…who woulda thunk!?

Ingredients:

8 oz. container whipped topping (such as Cool Whip)

9″ graham cracker crust

1 (3.4oz) pkg Jell-O instant cheesecake pudding

2 – 8oz containers cream cheese , softened

1 pkg (16 oz) Vanilla CANDIQUIK Candy Coating

1 cup DeMet’s Turtle Candies (chopped into small pieces)

Garnish: caramel and chocolate syrup

Directions:

Melt the Candiquik…

Blend the candiquik in a large bowl with 1 (3.4oz) pkg Jell-O instant cheesecake pudding and cream cheese (2 – 8oz containers, softened).

Then fold in the whipped topping (8oz container) until smooth. Spoon mixture into an 8″ or 9″ graham cracker crust.

The fun part – drizzle as much chocolate, caramel (and I used chopped up turtle candies, or you could use snickers!) and chopped nuts on top. Slice and enjoy. Personally, I think this pie is best eaten after it has been chilled.

It was as if the angels above started singing as I took the first creamy, smooth, decadent bite. Ok, but no seriously, it makes me feel like I want to skip dinner just so I have room for an extra slice.

After school snack? Check. Summer dessert? Check. 10 min cheesecake anytime you desire? Yes ma’am. This is dangerous. Devine. Enjoy.