Ingredients

Milk, Sugar, Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil (palm, Soybean), Whey Powder, Water, Sour Cream Topping (cultured Milk And Cream, Modified Food Starch, Carob Bean Gum, Carrageenan, Xanthan Gum, Potassium Chloride, Vitamin A Palmitate), Cream, Cream Cheese (pasteurized Milk And Cream, Cheese Culture (processing Aid), Salt, Carob Bean Gum), Neufchatel Cheese (pasteurized Milk And Cream), Contains 2% Or Less: Cocoa Processed With Alkall, Modired Food Starch, Milk Protein Concentrate, Skim Milk, Maltodextrin, Salt, Natural Flavor, Corn Flour, Invert Sugar, Gelatin, Soy Lecithin, Chocolate Liquor, Mono- And Diglycerides, Carob Bean Gum, Lactose, Esters Of Fatty Acids, Citric Acid, Cornstarch, Guar Gum, Lactic Acid, Glucose, Carrageenan, Disodium Phosphate, Sodium Stearoyl Lactylate, Apocarotenal.

Directions

Serving Directions: Store cheesecake frozen until ready to use. 1. Remove lid from pan and run tip of spatula between frozen cake and side of pan. 2. Push up on bottom of pan until cake releases. Slide spatula under cake and lift from pan. 3. If thawing slices, dip knife into warm water before cutting each slice. Cover unused portion and return to freezer. 4. Place slices or whole cake on plate(s) and thaw as directed. 5. Thaw slices or whole cake covered on plate(s) in refrigerator 30-45 minutes for a slice or 4-5 hours for whole cake. Cover unused thawed portions and refrigerate; use within 4 days. Do not refreeze or hold at room temperature. Pro Tip: Cookie crumbles remaining on the bottom of the pan make a great added topping to your cheesecake or even your favorite ice cream.

Keep frozen. Enjoy frozen or thawed.

Warnings

Contains: milk, soy, wheat.