Buddha Jumps over the Wall Cream Pie

Submitted by 2Bleu

"Our Zaar friend Chef #143318 gave us a heads up on an actual recipe called "Buddha jumps over the wall" which includes over thirty ingredients and takes 2 days to make it! She thought we would like to post it..... NOT! But for her 'enlightenment' of finding it for us and giving us a laugh, we came up with this wonderful quick and simple dessert in her honor. So here you go Jen, Thanks for thinking of us. ;)"

 

• Ready In: 4hrs 15mins
• Ingredients: 8
• Yields: 1 pie
• Serves: 8

ingredients

• 3⁄4 cup graham cracker crumbs
• 1⁄2 cup almonds or 1/2 cup pecans, finely ground
• 2 tablespoons butter, melted
• 8 ounces neufchatel cheese, softened or 8 ounces cream cheese
• 3⁄4 cup powdered sugar
• 2 cups chocolate pudding
• 12 ounces Cool Whip Lite, divided
• 8 chocolate chip cookies, broken up (represents the wall)

directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Mix graham cracker crumbs, almonds, and melted butter in a bowl.
3. Press into a 9" deep dish pie pan.
4. Bake for 10 minutes and cool.
5. Mix cream cheese and powdered sugar until smooth and creamy.
6. Pour into pie crust.
7. Fold 1/2 Cool Whip into chocolate pudding.
8. Place on top of cheesecake mixture.
9. Refrigerate for 2 hours.
10. Spread remaining Cool Whip over top of pudding layer.
11. Refrigerate for 2 more hours.
12. Garnish with broken cookies just before serving.

Reviews

[Sydney Mike]

Made this to give to some neighbors who had their kids visiting & they loved it! I'd actually made two pies & kept one right here, so we know how great it tastes, but then I'm biased, since I'm a chocoholic & made it myself! Think I'll just do it again next week as well! [Tagged, made & reviewed in Please Review My Recipe]

 

[FLKeysJen]

The cheesecake layer adds a surprise dimension to what looks like a regular pudding-filled pie. The crust did break apart, and my husband says I should make this again because it's probably my fault. If he finds an excuse to "make something again" that means he loved it. Thanks for the recipe in my honor!