minutes. Cool.
Pecan Filling:
Combine all ingredients in
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.
nch baking dish.
Beat cake mix with 1 cup water
ith cooking spray.
Beat cream cheese, 3/4 cup sugar, and
orm pan.
For the cake: Cream together butter and sugar until
arge mixing bowl, cream the butter while adding the cream cheese, lemon rind
ntil smooth.
Add remaining cake ingredients and beat (mix on
Prepare no bake cheese cake crumbs according to package directions,
br>In large bowl, beat cake ingredients with electric mixer on
ottom of pan.
Prepare filling. Beat cream cheese with mixer.
Add
Mix well the first 8 ingredients and pour into a greased and floured 10-inch round pan.
Place sliced peaches over batter. Combine cream cheese, sugar, juice and vanilla extract; beat until smooth.
Spoon mixture to within 1 inch of edge of batter. Combine sugar and cinnamon; sprinkle over cream cheese filling. Bake in a preheated 350\u00b0 oven for 30 to 35 minutes.
Filling will appear soft after cooling.
Store in refrigerator.
Beat cream cheese until smooth.
Gradually beat in sugar. Blend in sour cream and vanilla.
Fold in whipped topping, blending well.
Spoon into crust.
Chill until set, at least 4 hours.
Top with pie filling or serve without.
mall mixing bowl, combine the cream cheese, 1/2 cup sugar and
Beat cottage cheese, Egg Beaters and sugar until smooth.
Add cream cheese, vanilla and lemon flavoring.
Continue to beat until smooth and creamy.
Line a muffin pan with 12 cup cake liners. Place 1 vanilla wafer in each cup.
Spoon cream cheese mixture on top of vanilla wafers.
Bake at 375\u00b0 for 15 to 20 minutes until set.
Top with pie filling.
Cream the cheese.
Add coconut then mix.
What I did is drop the chocolate chips into the batter after I poured it into the bundt cake pan.
drop coconut/cream cheese mixture over the chips in the cake mixture.
then I dropped the nuts on top of that.
I used this with Recipe #249654 Dark Chocolate Cake - WOW!
orm pan.
Filling - Using a mixer, soften cream cheese in large bowl
Mix
cream cheese and Eagle Brand milk; add lemon juice and whip
for 4 minutes or until thick.
Add 1 teaspoon vanilla.
Set in
refrigerator
for
2 hours.
Fold in fillings on top.
Beat cream cheese, eggs, sugar and almond extract until smooth and creamy.
Line bottom of square pan with thin slices of pound cake.
Pour mixture on top of pound cake.
Bake at 350\u00b0 for 25 minutes or until firm and brown.
Cool 20 minutes.
Beat sour cream, sugar and vanilla.
Pour over top of cheese cake.
Return to oven at 350\u00b0 for 10 minutes.
Cool and chill.
Top with blueberry, cherry, etc. pie filling and serve.
eaches over batter.
Combine cream cheese, 1/2 cup sugar and
Combine pineapple, sugar, cheese cake filling mix and sour cream.
Stir until mixture thickens.
Fold in Cool Whip.