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!
Set aside while preparing cheesecake.
For Cheesecake, beat cream cheese and
he crust to make a swirl pattern.
Bake in the
cool.
TO MAKE THE CHEESECAKE: Heat oven to 350\u00b0F
ixture. Scatter chocolate over the cheesecake base and then pour filling
ixture into a spring form cheesecake pan. (or other pan of
r at room temperature.
Cheesecake Filling: In the bowl of
br>Meanwhile, to make the cheesecake, beat cream cheese, vanilla and
25\u00b0F and prepare the cheesecake batter.
Place the chopped
ixture over cream cheese mixture; swirl together using a knife.
Combine crumbs, margarine and 3 tablespoons sugar.
Press firmly into bottom of a foil-lined 8-inch square baking pan.
In blender combine cheese, milk, 1/2 cup sugar, egg, flour and vanilla.
Blend until smooth.
Melt chocolate bits in saucepan; cool slightly.
Stir in 3/4 cup batter; mix.
Pour remaining batter into pan.
Pour chocolate mixture over batter; swirl with knife.
Bake at 350\u00b0 for 45 to 50 minutes.
Chill 1 hour.
Remove from pan; cut into triangles.
Top with Raspberry Sauce.
Serves 8.
tir until smooth.
Pour cheesecake filling over layer of cake
ixture around top of the cheesecake. Swirl with a butter knife. Lightly
illing over the batter. Gently swirl strawberry pie filling into batter
emaining cranberry mixture over top. Swirl cranberry mixture with knife.
Bake 10 minutes.
MAKE CHEESECAKE FILLING: Place chocolate in microwave
For the cheesecake: Beat the egg in a
he crumbs.
Empty the cheesecake filling into a large mixing