Sopapilla Icebox Cheesecake

WOW! The Strawberry Icebox Cheesecake I made a few days ago went over SO well (recipe HERE), it actually inspired me to try to make more icebox cakes.

With the cheesecake mix I made, along with the graham crackers, I got thinking about another icebox cake to give a whirl. I was trying to find a good recipe for what I wanted to do..but alas...and as usual...nothing came up. So, I decided to give this super easy, still healthy, and Mexican-dessert-inspired icebox cake!

Here's what I did:

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SOPAPILLA ICEBOX CHEESECAKE

Ingredients:

* 1 32 oz. tub of Fat Free Greek Yogurt - Vanilla

* 2 boxes sugar free/fat free cheesecake Jell-O instant pudding mix

* 9 cinnamon graham crackers - halved (to make 18 squares)

* 1 8 oz. tub fat free Cool Whip topping, thawed

* 2-3 T honey
* 1 t cinnamon (for topping)

Directions:

1.In a large mixing bowl, combine the entire tub of Greek yogurt & both boxes of pudding mix; stir well (it will be VERY thick)

2. Lightly spray a baking or trifle dish, about 8x8, with cooking spray (either butter or vegetable)

3. Line the bottom of the dish with 9 graham squares, cinnamon side down

4. CAREFULLY use a spoon or spoonula to spread all of the cheesecake mixture over the top of the graham layer; don't forget this mixture is THICK, so spread carefully

5. Once all the cheesecake mix is spread into a thick layer, take the other half of the graham squares and lay them on top, cinnamon side up

6. Add the honey in with the whipped topping, stir very well until well blended

7. Spoon and spread the honey-flavored whipped topping over the top graham layer until completely covered

8. Sprinkle cinnamon over the top the whipped topping layer (I also added some of the stray graham crumbs to the top, too)

9. Cover & place in the refrigerator for at least 3 hours, and probably up to 12 hours; usually it would be in the fridge overnight - just let it all soak & allow the graham crackers to make a soft crust

10. Serve

Yield: about 9-20 (depending on how small you make the pieces)

** NOTE: If you feel the cheesecake mixture is TOO thick to work with, add about half a cup skim milk to help thin it out & still not take away from how good it is for

Also, if you want to use just the whipped topping for the top layer & just drizzle the honey over each piece, you can certainly do that. I won't be there to stop you.

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This went over pretty well! It was a good fit to finish off some grilled Mexican Chicken that my hubby fixes. My youngest liked the strawberry version better, but still was good overall.

With it being Mexican-inspired, I say make it to serve for Cinco de Mayo (perfect warm-weather dish), for Dios de los Muertos, your Navidad get-together...or anytime you feel like throwing this super easy dessert together along with any of these Mexi-dishes (HERE)!!

ENJOY!