Growing up it was always a special treat when we got to eat Lorna Doone cookies.  They are so rich and buttery!  I was excited when a dear friend of mine gave me this recipe years ago.  She is a lover of sweets just like myself.  There was no name to this recipe so I made one up.  Shortbread Cookie Cheesecake sounded great!  Even though, it’s not really a cheesecake.  This recipe is so decadent and rich.  It is a nice and airy cheesecake.  Not dense at all.  It melts in your mouth and it’s super easy to make.  You can make this recipe the day before, so it’s a time saver too.

 

 

 

 

Here is a list of ingredients:

1 14 oz can of Eagle Brand sweetened condensed milk
16 oz of Cream cheese (soften)
1 5.1 oz box of Jello Brand vanilla pudding mix (large box)
2 cups milk
I container of Cool Whip
1 box of Lorna Doone coookies

In a stand mixer combine the sweetened condensed milk and soften cream cheese.

After this is combined well, add the vanilla pudding and mix on high.

Then add the 2 cups of milk.  Turn the mixer on low until the milk is incorporated then turn the speed up to high until the mixture thickens (approx. 3 minutes).

After the mixture is thick fold in the cool whip.

Line the bottom of a 9 x 13 pan with the shortbread cookies.  *Make sure you reserve 15 cookies for the top (you will want to wait until the next day to add these).  Then pour in your ‘cheesecake’ mixture.  Cover with plastic wrap and chill in the fridge overnight.  This will allow the cheesecake to fully set up and get cold.

The next day before you are ready to eat, place the reserved cookies on top.  You don’t want to put them on the day before because they will get soggy.

Enjoy this decadent, rich, yummy Shortbread Cookie Cheesecake!

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