Fruity Pebble Cheesecake

• Refrigerated

  • 2 Egg yolks, large

• Breakfast Foods

  • 6 cups Pebble cereal, Fruity

• Baking & Spices

  • 16 oz Cool whip
  • 1/2 cup Granulated sugar

• Dairy

  • 2 tbsp Butter, salted
  • 1 14 oz can Condensed milk, sweetened
  • 16 oz Cream cheese

• Desserts

  • 3 oz Cook & serve lemon pudding
  • 3 cups Marshmallows, mini

• Liquids

  • 1 cup Water

Found on confessionsofacookbookqueen.com

Ingredients

• Crust:
• 2 Tablespoons salted butter
• 3 cups mini marshmallows
• 5 cups Fruity Pebbles cereal
• Filling:
• 2.9 oz Cook & Serve Lemon Pudding
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 cup water
• 16 oz cream cheese, softened to room temperature
• 14 oz can sweetened condensed milk
• 1 cup Fruity Pebbles cereal
• 16 oz Cool Whip, thawed

Directions

• Spray a 9 or 10-inch springform pan with nonstick spray and set aside.
• Melt butter in a large saucepan over low heat. Add marshmallows, cooking and stirring until marshmallows are completely melted. Remove from heat; immediately stir in cereal until coated. Firmly press cereal mixture onto bottom and up the sides of prepared springform pan. Set aside to cool completely.
• In a small saucepan, mix lemon pudding mix, sugar, egg yolks, and water. Whisk over medium heat until mixture is thick and boiling. Remove from heat and set aside until completely cool.
• In the bowl of your mixer, beat cream cheese and sweetened condensed milk on medium-high speed until smooth. Beat in cooled lemon pudding until combined. Fold in Fruity Pebbles and smooth mixture into pan. Top with Cool Whip and place pie in the freezer.
• Remove pan from freezer about 10 minutes prior to serving to let soften slightly. Slice and serve.