Ingredients:Jello Salted Caramel Crunch Cheesecake Mix: 1 box – the sugar-free one in your picCold milk: 1.5 cupsCool Whip / Whipped cream: 1 tub, 8oz, thawedCream cheese: 4 oz, softened – optional but makes it richerTopping: Crushed pretzels, toffee bits, chopped pecans, sea salt flakesInstructions:Make the cheesecake filling
In a bowl, whisk together the Jello mix + cold milk for 2 mins till thick.
If you want it extra creamy, beat in the softened cream cheese first, then add milk + mix.
Fold in half the Cool Whip gently.Layer the cups
Spoon the cheesecake mixture into small clear cups like in your photo.
Top with the rest of the Cool Whip.Add the crunch
Sprinkle crushed pretzels + toffee bits + chopped nuts on top.
Add a tiny pinch of sea salt for that “salted caramel” kick.Chill
Refrigerate for at least 30 mins. Serve cold!