Preheat oven to 350\u00b0.
Grease a 9 x 1 1/4-inch pie plate. Place milk, vanilla, eggs, sugar and baking mix in blender container.
Cover and blend on high for 15 seconds.
Add cream cheese.
Cover and blend on high for 2 minutes.
Pour onto plate. Bake until center is firm, 40 to 45 minutes; cool.
Spread Cheesecake Topping carefully over top.
Garnish with fruit, if desired.
Heat oven to 350\u00b0.
Have crust ready.
Beat cream cheese slightly.
Add eggs, sugar, vanilla and lemon peel; beat until light and fluffy.
Pour into crust.
Bake until firm, about 25 minutes.
Spread Cheesecake Topping carefully over pie; cool. Refrigerate at least 8 hours.
Makes 8 servings.
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
ream cheese, sugar, vanilla extract, Nutella and cocoa powder together in
r at room temperature.
Cheesecake Filling: In the bowl of
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up heavy cream with the Nutella, leaving no lumps.
Whip
In a large bowl, beat cream cheese and sugar until smooth.
Blend in Nutella and vanilla.
Pour into crust.
Refrigerate until set, about 4 hours.
ust combined. Add milk and Nutella and mix completely.
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beat the cream cheese and Nutella until smooth. Add vanilla and
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In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.
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Empty the cheesecake filling into a large mixing
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Nutella Chocolate Cake.
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