Hummingbird No-Bake Cheesecake

We turned a favorite southern cake into a cheesecake! Filled with pineapple, banana and pecans from our Taste the Seasons Hummingbird mix, this simple-to-make dessert is simply delightful.


2 packages Taste the Seasons Hummingbird mix

2 (8 ounce) blocks cream cheese, softened

1 (8 ounce) tub whipped topping, thawed

1 ready-to-use 9-inch vanilla wafer or graham cracker crumb crust


In a large bowl, mix together the cheese spread mixes with softened cream cheese. Stir in the whipped topping. Spoon into crust and refrigerate overnight.

Make your own crumb crust:

Combine 1 1/2 cups crumbs with 1/4 cup melted butter and 2 tablespoons sugar. Press into a 9-inch pie pan. Bake at 325 F for 5 minutes. Cool completely before filling.


Makes 8 servings