Follow directions for crust on Jell-O cheesecake box.
Press about 3/4 of mixture into bottom of 9 x 13-inch pan.
Chill in refrigerator about 20 minutes.
Prepare Jell-O batter as directed on box.
When finished, add softened cream cheese to Jell-O mixture and beat with electric mixer until thoroughly mixed.
Fold in Cool Whip.
Spread 1/2 of mixture over crust.
Top with blueberries.
Add remaining cheese mixture.
Sprinkle with leftover crumbs.
Melt chocolate squares as directed on package.
Prepare Jell-O cheesecake as directed on package, stirring white chocolate into filling mixture before spreading in crust.
Garnish with white chocolate shavings.
Follow directions on the back of Jell-O cheesecake mix for graham cracker crumbs (or you can use ladyfingers instead).
Put graham cracker crumbs in the spring-pan lined on the bottom as well as the sides.
Put graham crackers in the refrigerator for 10 minutes.
Mix all ingredients together; beat together for 10 minutes.
Pour beaten mixture into spring pan with the graham crackers; then refrigerate for 4 hours.
Top with favorite toppings and enjoy.
Prepare Jell-O with the 2/3 cup
n each cup of the cheesecake pan. Lightly grease the pans
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.
Blend together cheesecake mix, milk, cream cheese; whip in Cool Whip.
Pour batter immediately over ladyfingers which are lined in a spring-form pan.
Refrigerate for 1/2 hour.
Apply topping just before serving.
Mix Jell-O with hot water.
Let cool slightly.
Add pineapple and chopped bananas and strawberries.
Place half of mixture in large dish.
Let chill until firm.
Mix 1 box Jell-O cheesecake mix, spread over chilled Jell-O.
Add the remaining half of Jell-O, let chill until firm.
Add Cool Whip.
Whip cream cheese until fluffy. Gradually beat in sweetened condensed milk and blend. Blend in RealLemon lemon juice and vanilla extract. Pour into pie crust and chill until firm.
Top with chilled cherry pie filling and chill for at least 2 hours.
Mix cheese, milk, juice and vanilla; mix well! Pour into a graham cracker crust and top with cherries. Refrigerate.
With mixer; beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in lemon juice and vanilla Pour into crust.
Chill at least 4 hours or more.
Spoon pie filling on top and serve.
Refrigerate leftovers.
oom temperature.
Spoon cherry pie filling over cheesecake.
Cover and
Dissolve Jell-O in hot water.
Mix in strawberries, bananas and pineapple.
Pour half into a 9 x 12-inch pan.
Let Jell-O set. Set aside other half.
Mix a Jell-O cheesecake by box directions. Pour over jellied salad, then spread other half of Jell-O mixture over top.
Let gel again.
Sprinkle with 1/2 cup pecans.
Spread a 9 ounce bowl of Cool Whip over top.
Make sauce and pour over top.
Cheesecake:
Combine 1st 3 ingredients;
oom temperature.
Spoon cherry filling over cheesecake.
Cover and chill
mix cherry pie filling and strawberries in medium bowl. Cut cheesecake into
n saucepan.
Stir in cherry juice. Simmer over medium heat
hen spread evenly with the cherry pie filling.
Beat the
Mix cheesecake crumbs, sugar and margarine.
Press onto bottoms of each of 12 paper or foil lined muffin cups with spoon or bottom of glass.
Beat on medium for 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Refrigerate.
Mix cheesecake crumbs, sugar and margarine.
Press into bottom of each of 12 paper or foil-lined muffin cups with spoon or bottom of glass.
Beat milk and filling mix until blended.
Beat on medium speed for 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Preparation time:
15 minutes.