Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
You will need 12 muffin cups.
Line a 9 or 10-inch spring-form pan with ladyfingers.
Let cream cheese and milk come to room temperature.
Beat cheese until smooth, add milk and extract.
Put remaining ingredients, except cherries and Cool Whip, in a large bowl.
Gradually add milk mixture.
Beat well until smooth and then add Cool Whip.
Pour over ladyfingers and refrigerate overnight.
Top with cherry pie filling.
9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
Make graham cracker crust and bake in a spring-form pan; cool crust.
Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; add butter and sugar. Press into an ungreased 13 x 9 x 2-inch dish.
nd strawberry topping packets from cheesecake mixes.
Place the contents
Combine
the
crumbs
from
both
mixes
for the crust. Spread evenly along bottom and sides of pan.
Prepare cheesecake following
directions
on box.
Spread evenly over crust and refrigerate for 2 hours.
Prepare chocolate mousse following directions on box.
Spread evenly over chilled cheesecake. Shave chocolate
bar
over
top of mousse.
Chill for 2 hours before serving.
Keep refrigerated.
Prepare cake mix as directed and add 1 cup flour, put half of mixture into cake pan.
Mix the cheesecake filling, layer on cake mix in pan, add remaining cake mix and bake 1 hr-15 minutes.
Let cake cool, then ice and top with cherry pie filling.
Use a rectangular (8 x 13-inch) pan or glass dish for crust. Mix cheesecake according to directions.
Mix in softened cream cheese, Eagle Brand milk and lemon juice.
Fold in other ingredients until well blended.
Pour in crust; chill for at least an hour.
Top with your favorite pie filling.
Prepare cheesecake according to package instructions.
Mix in banana slices.
Place in shell.
Cover with crushed pineapple. Top with Cool Whip.
Drizzle with Hershey's syrup and place cherries on top.
Keep refrigerated.
Set aside filling and strawberry topping packets from cheesecake mixes. Place contents of the crust mix packets in a bowl; add butter and sugar. Press into ungreased 13 x 9 x 2 inch pan. In a large mixing bowl, combine milk and contents of filling packets. Beat on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over crust. Refrigerate 1 hour.
Line the sides and bottom of large spring-form pan with ladyfingers.
Mix cheesecake mixes according to box directions. Add softened cream cheese to preceding.
Fold in topping.
s nice and smooth with no lumps.
In a separate
et.
Pour mixture over cheesecake and smooth evenly over pie
inutes (or longer).
The Cheesecake Filling:
Place softened cream
oom temperature. Pour over the cheesecake and chill for 2 hours
ides of pan, and remove cheesecake.