opping.
To assemble the cake, line the bottom of a
Lightly grease a 9\" round cake pan at least 2\" deep
uart square baking dish; arrange apple slices in bottom of dish
FOR THE CAKE:
Preheat oven to 350\
Beat cream cheese and sugar in mixing bowl until fluffy and well blended.
Spread on bottom of pie crust.
In skillet, over medium heat, melt butter and add apple.
Cook, stirring, until tender-crisp, about 5 minutes.
Drain well on paper towels. Arrange apple slices on top of cheese, overlapping slices to fit. Sprinkle with cinnamon.
Cover and chill thoroughly.
Drizzle with warm caramel apple dip.
Beat cream cheese and sugar in mixing bowl until fluffy and well-blended.
Spread on bottom of pie crust.
In skillet, over medium heat, melt butter and add apples.
Cook, stirring, until tender-crisp, about 5 minutes.
Drain well on paper towels.
venly over caramel mixture and set aside. Beat cream cheese until fluffy
ish.
To make the apple pudding cake, bring apples and 1
In mixing bowl beat cream cheese and sugar until fluffy and well blended.
Spread on bottom of pie crust.
o cool.
For the Caramel Apple Filling: In a large bowl
ombine 2 tablespoons of the caramel-apple dip and the milk; drizzle
Prepare Royal no bake cheese cake crumbs according to package directions, using Blue Bonnet margarine and sugar; set aside. Prepare cheese cake filling according to package directions, using milk.
Fold in whipped topping.
Spoon half of filling mixture into large bowl.
Cover with prepared crumbs and cherry pie filling.
Top with remaining filling mixture.
Pull metal spatula through mixture several times to marble; do not overmix.
FOR CHEESE CAKE TOPPING:
In a small
Prepare no bake cheese cake crumbs according to package directions,
Mix cheese cake mix according to directions except add 1/2 cup of milk extra for each box.
On bottom of a large, deep, glass bowl, layer thin sliced pound cake, then layers of cheese cake mix, Cool Whip.
Make another layer of each.
Keep in refrigerator.
Prepare graham cracker crumbs and cover bottom of 9 or 10-inch spring-form pan.
Line the side of pan with ladyfingers (or cream fingers; cut in half lengthwise).
Combine both cheese cake mixes, softened cream cheese and 3 cups milk until well blended.
Add Cool Whip and mix well.
Pour into pan and refrigerate 2 hours.
Top with pie filling and serve.
Mix graham cracker crumbs as directed on box of Jell-O; pack firmly into a glass casserole dish.
Mix cheese cake mix as directed for 2 cheese cakes.
Pour over graham cracker mixture. Place in refrigerator for 1 hour.
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.
Mix together cheese cake crumbs, sugar and margarine.
Press into bottom of foil lined muffin cups or 12 paper muffin cups.
Mix cream cheese, Cool Whip, cheese mixture from cheese cake mix and milk until smooth.
Line ladyfingers on bottom and around sides of a spring-form pan.
Pour cream cheese mixture in pan. Put in refrigerator for about 8 hours.
Before serving, pour topping of your choice on top.