FEELING GOOD, MY NEW BOOK, and NO-BAKE CHEESECAKE

I'm back from Memphis and I'm feeleing WHITE, RED, and BLUE!!!! To celebrate I made some cheesecake, again, but this way the quicker, shortcut way.

I usually do everything the traditional way. But since my life became busy and hectic I'm trying to find ways to make delicious dessert recipes easier and quicker to make. Sometimes there is no way you can skip baking, but with cheesecake it simple- the secret is in INSTANT PUDDING MIX! I found this recipe on eHow Food and adjusted it a bit.
Instant pudding mixes come in so many different flavors, so it is easy to to make the perfect cheesecake for every occasion!

No-Bake Cheesecake My Way

Here are some photos on the way to Memphis:

The great Tenneessee River with the sun going down

Clear sky promising all the best

Looks like the doorway to heaven, doesn't it?

And an angel looking over us...

  

And here are some photos from the way back home:

Great Tenneessee river in the morning

Junk food and green results, yuck!!!

My boy was excited to being chased by "monster" truck

Spring is coloring trees in all beautiful bright colors

And yet another surprise was waiting for me in the mail box! Thank you Elisabeth @Food and Thrift Finds, my book arrived today! I will spend a relaxing afternoon reading and browsing the pages and admiring all the wonderful photos:

NO-BAKE CHEESECAKE

(for printable recipe click here)

Ingredients:

2 (8 oz.) packages cream cheese, soft
3 cups milk
2 small packages vanilla instant pudding

18 Graham crackers (approximately 9 oz.)

1 stick butter (1/2 cup)

2 tbsp sugar

Directions: 

Preheat oven to 325*F. Cover a 9 by 13'' baking pan with aluminum foil and set aside.

In a food processor, pulse graham crackers until finely ground. Melt the butter and mix all together until all crackers are moistened. If you feel that the crackers are too dry, just add 1 or 2 tbsp milk and mix thoroughly. Press into the baking pan and bake for 8 - 10 minutes. Let cool completely. 

Blend cream cheese with 1 cup milk until smooth. Add 2 cups of milk and both pudding mixes. Beat with electric mixer until the cream cheese mix becomes thick, about 2 - 3 minute. Do not over beat. Pour over graham cracker crust.

Chill for one hour covered with plastic foil.

Cut into rectangles or squares and serve topped with whipping cream and strawberries or garnish up to your taste!