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.
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.
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.
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.
Cream together sugar and cream cheese. Add milk and vanilla flavoring and.
mix well. Fold in cool whip and divide between crusts.
Top with pie filling and chill at least 4 hours or overnight.
You can serve with more cool whip on top if you like. This recipe works well with ultra low fat cool whip and low fat cream cheese.
***For a tasty substitute, whip up your favorite flavor of Jell-o pudding, using 1/2 cup LESS milk per pack than required. Top cheesecakes with pudding instead of pie filling.***.
br>FOR CHOCOLATE CHEESECAKE.
A chocolate crust and cherry pie filling
Follow package directions for cheese cake.
Chill.
When cold, add cherry to top and enjoy.
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.
nd vanilla until smooth and no sugar granules remain.
Using
Make graham cracker crust and bake in a spring-form pan; cool crust.
Mix softened cream cheese, Cool Whip and powdered sugar.
Pour in ready made graham crust.
Refrigerate, then add cherry pie filling on top.
Cut up cream cheese and mix with Cool Whip on medium speed for 2 minutes.
Add vanilla and sugar.
Mix for 3 minutes or until smooth.
Empty into pie shell and chill.
Just before serving, spoon on cherry pie filling.
Blend creamcheese with Spelenda until well blended.
Fold in Coolwhip.
Place mixture into crust.
Refriderate 2-3 hours before serving.
Top with cherry pie filling if desired.
Blend sweetened condensed milk and cream cheese.
Gradually blend in lemon juice and vanilla.
Beat until firm.
Pour into piecrust.
Chill for 3 hours.
Add chilled cherry topping.
Enjoy.
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.
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