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.
9 inch pan and bake in 350\u00b0 oven for
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.
Whip cream.
Fold in crumbled chocolate bars and rum.
Cut cake in half, horizontally.
Spread bottom half with whipped cream mixture.
Place top half of cake onto bottom half.
Cover cake with remaining whipped cream mixture.
Be sure to fill centre hole.
Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.
Slice the pound cake into several horizontal slices about
ogether.
On a large cake tray, place the a layer
Mix graham cracker crumbs as directed on box of Jell-O; pack firmly into a glass casserole dish.
Mix cheese cake mix as directed for 2 cheese cakes.
Pour over graham cracker mixture. Place in refrigerator for 1 hour.
cing. Spread remaining icing over cake.
Set aside 2 yellow
Step 1:
Mix ingredients as directed on back of box.
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.
Prepare no bake cheese cake crumbs according to package directions,
Preheat oven to 350\u00b0F Prepare and bake cake mix as package directs for 13x9-inch cake.
In medium bowl, beat sweetened condensed milk and egg yolks. Stir in lemon juice, lemon rind (optional) and food coloring (optional). Spread evenly over hot cake. Return to oven; bake 8 minutes longer. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.
Bake cake as sheet cake.
Follow directions on box.
Mix pudding according to directions on box.
Use punch bowl or other large bowl.
Crumble cake in medium size pieces.
Put layer of cake, pineapple, pudding, strawberry filling and Cool Whip. Continue layering until all products are used.
Refrigerate overnight.
Bake cake according to directions in a greased and floured 9 x 13-inch pan.
Punch holes in top with a fork while warm.
Mix milk and cream of coconut and pour over cake.
Pour can of pineapple over the coconut milk mixture.
Spread Cool Whip over top of cake. Sprinkle can of coconut over top of Cool Whip.
Bake cake mix as directed.
Remove from oven.
Using a fork, poke holes all over top of cake.
pour sweentened condensed milk over cake, spread evenly.
pour carmel topping over cake, spread evenly.
refrigerate until completely cooled.
spread cool whip over top of cake.
combine coconut and pecan pieces.
Sprinkle evenly over top.
Bake cake mix by directions on box in sheet cake pan.
Punch holes in cake with fork.
Pour pie filling over cake.
Cool completely.
Spread Cool Whip over cherries.
Keep refrigerated.
Crumble cake and spread evenly in bottom of a large oblong pan.
Pour pineapple evenly over cake.
Heat milk and marshmallows in saucepan over low heat until marshmallows are dissolved.
Pour this evenly over layer of pineapple.
Prepare Dream Whip and spread over cake to create frosting effect.
Sprinkle coconut over top.
Chill.
Dissolve gelatine in 1/4 cup cold water.
Add 1 cup boiling water and juice from pineapple.
Let cool until it starts to jell. Add pineapple and 3/4 of Cool Whip and nuts; mix.
Crumble 1/2 of cake and put in bottom of 9 x 13-inch pan.
Spoon half of pineapple mixture over cake.
Crush down until all cake is covered.
Crumble rest of cake over that.
Cover with remaining pineapple mixture.
Spread rest of Cool Whip over all.
Sprinkle with coconut.
Refrigerate until set.
Crumble angel food cake; spread evenly in bottom of a large, oblong pan.
Pour pineapple over cake.
Heat milk and marshmallows until marshmallows melt.
Pour over cake and pineapple.
Spread Cool Whip over top and chill.
Crumble cake and spread evenly in bottom of an oblong dish or pan.
In saucepan, combine 1/2 cup water, sugar, strawberries, butter and cornstarch.
Cook until mixture has thickened; set aside.
Dissolve jello in 2 cups boiling water and add to strawberry mixture.
While still hot, pour over crumbled cake. Place in icebox and let jello mixture chill until firm.
Prepare Dream Whip or use Cool Whip; spread over cake to create frosting effect.
Chill.