Mint Moose Tracks No-Bake Cheesecake

Instructions:

1. Scoop out half a 1.5-quart carton of Mint Moose Tracks in a separate bowl and let it soften.

2. In the meantime, coat a 9-inch springform pan with nonstick cooking spray. Line the bottom with parchment paper and spray again.

3. Now, make the crust. Crush the graham crackers into fine crumbs. You can use a food processor or place the crackers into a gallon bag and crush using a cooking utensil like a ladle or potato masher. Mix with remaining crust ingredients and stir until well-combined.

4. Place the crumb mixture into the pan and use your hands to press the crust about halfway up the sides of the pan. Make sure your crumbs are compact. Place the pan into the freezer to harden.

5. In the meantime, prepare the cheesecake filling. Mix the softened cream cheese, sugar and vanilla into a large mixing bowl until smooth using a mixer or wooden spoon.

6. Add the softened ice cream into the bowl and fold into the cream cheese mixture. The consistency will be watery at this point.

7. Remove the frozen crust from the freezer. Pour the cheesecake batter into the springform pan and top with foil or plastic wrap. Freeze for at least 12 hours or overnight.

8. The next day, or before you’re ready to serve, prepare the whipped cream. Mix heavy cream, powdered sugar and vanilla into a bowl with a mixer or whisk until it’s a smooth, whipped cream consistency.

9. Scoop the whip onto the cheesecake before serving and top with your topping(s) of choice, like additional crushed graham crackers.