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.
Heat oven to 350\u00b0.
Grease 9 x 1 1/4-inch pie plate.
Place all ingredients, except topping, in blender container.
Blend on high speed, stopping blender occasionally to stir, until smooth (about 3 minutes).
(Or beat in a large bowl on high speed of electric mixer, scraping bowl constantly, for 2 minutes.)
Cheesecake topping:
Beat cream cheese and
set on rack.
For cheesecake topping:.
have the oven at
Set aside.
Make the cheesecake topping. Soften the cream cheese. Add
Heat oven to 350\u00b0.
Grease pie plate, 9 x 1 1/4-inch.
Place milk, vanilla, eggs, sugar and Bisquick in blender or food processor.
Cover and blend on high 15 seconds.
Add cream cheese. Cover and blend on high 2 minutes.
Pour into plate.
Bake until center is firm, 40 to 45 minutes.
Cool.
Spread cheesecake topping carefully over top.
Garnish with fruit, if desired.
nch square baking pan.
Cheesecake Topping: In large bowl, combine cream
br>Sprinkle evenly with Streusel topping.
Bake 30 minutes, or
o 25 minutes or until cheesecake is almost set but center
Mix crumbs, 2 tablespoons sugar and butter; press firmly over the bottom and 1/2 inch up sides of a 9-inch cheesecake pan with removable rim.
Bake at 350\u00b0 until slightly darker, about 8 minutes.
Pour milk into blender container.
Add cottage cheese and fruit spread.
Cover; blend until smooth.
Add pudding mix. Cover; blend until smooth.
Pour pudding mixture into large bowl; gently stir in whipped topping.
Pour into 8-inch pie plate; smooth top.
Sprinkle with chocolate.
Freeze until firm, 6 hours or overnight.
Remove cheesecake from freezer about 15 minutes before serving.
Let stand at room temperature to soften slightly. Serves 8.
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
an.
To make the cheesecake topping: in a food processor, blend
Heat oven to 350\u00b0.
Grease a pie plate, 9 x 1 1/4-inch.
Place all ingredients except topping in a blender container.
Blend on high speed, stopping blender occasionally to stir, until smooth, about 3 minutes (or beat in a large bowl on high speed with electric mixer for 2 minutes).
Pour into a plate; bake just until puffed and center is dry, about 30 minutes.
Heat oven to 350\u00b0.
Grease a 9 x 1 1/4-inch pie plate lightly. Place all ingredients except topping in mixing bowl.
Mix on medium/high speed until smooth (2 minutes).
Pour into pie plate. Bake just until puffed and center is dry, about 30 minutes.
Do not overbake.
For the streusel topping:
Mix sugar, cinnamon and
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!
Mix all ingredients together until mixture is smooth.
Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350\u00b0 oven.
Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.
Drain pineapple, reserving juice for topping.
Combine apricot nectar and water in a saucepan; bring to a boil.
Add gelatin; stir to dissolve.
Stir in pineapple, marshmallows and bananas. Pour into shallow 2-quart dish.
Chill until firm.
Cover with topping.