No-Bake Cherry Cheesecake Cookie Lasagna





















Ingredients
5 mini bags Nilla Wafer Minis-or use regular sized Nilla Wafers
8 ounces soft cream cheese
⅓ cup sugar
8 ounce tub cool whip
½ cup cherry preserves
1 can cherry pie filling

Instructions
Line a loaf pan with Nilla Wafers across bottom.
In a mixer beat cream cheese and sugar.
When smooth, beat in cool whip.
Spread half the cheesecake mixture over the cookies gently.
Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently.
Add another layer of Nilla Wafers and top with the rest of the cheesecake mix.
Pour on the Cherry Pie Filling.
Park in fridge overnight and serve with some whipped cream! YUM!


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REESE’S KRISPIE NO-BAKE COOKIES




















1 cup sugar
1 cup corn syrup
1 1/2 cup creamy peanut butter
4 1/3 cup Rice Krispies
1 cup chopped Reese’s Peanut Butter cups, chopped (I used the mini ones and quartered them but you can use any size)
1/3 cup semi-sweet chocolate chips


Melt sugar, corn syrup and peanut butter in a saucepan over medium heat. Stir until smooth and then remove from heat. Add the Rice Krispies and stir to combine. Add the chocolate chips and stir until well mixed. Wait 1-2 minutes and then add the chopped Reese’s cups, gently folding them in so that you don’t smash them too much. Drop rounded teaspoons (I used a cookie scoop) of the mixture onto a cookie sheet lined with wax paper. Let cool and then enjoy!


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