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.
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,
9 inch pan and bake in 350\u00b0 oven for
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.
Mix cream cheese, Cool Whip, cheese mixture from cheese cake mix and milk until smooth.
Line ladyfingers on bottom and around sides of a spring-form pan.
Pour cream cheese mixture in pan. Put in refrigerator for about 8 hours.
Before serving, pour topping of your choice on top.
Prepare graham cracker crumbs and cover bottom of 9 or 10-inch spring-form pan.
Line the side of pan with ladyfingers (or cream fingers; cut in half lengthwise).
Combine both cheese cake mixes, softened cream cheese and 3 cups milk until well blended.
Add Cool Whip and mix well.
Pour into pan and refrigerate 2 hours.
Top with pie filling and serve.
Make cake according to instructions on box in layers.
After cake is cooled, mix the filling portion only of the Jell-O cream cheese cake (no crust).
After mixed, spoon out filling between layers of cake.
Top each layer with fresh strawberries; also on top of cake.
Cover entire cake with Cool Whip.
Keep chilled. Makes approximately 8 to 10 small slices.
Mix the cream cheese, Cool Whip and sugar together.
Pour into pie shell; refrigerate overnight.
Top with the fruit pie filling.
cing. Spread remaining icing over cake.
Set aside 2 yellow
Mix jello and water; cool.
Cream the cheese, sugar and vanilla together.
Add the cooled jello and fold in the Cool Whip. Pour into graham cracker crusts.
May add a little yellow food coloring to mixture before pouring it into pie crusts.
May also top finished cheese cake with fruit topping.
Desserts are one of the easiest parts of our diet to make low-fat.
All you need to know are the tricks of substitution and modification.
When you learn to make some easy changes, the possibilities are unlimited.
Plain yogurt, buttermilk, low-fat cottage cheese, cream cheese spread, Egg Beaters, Butter Buds, Grape-Nuts cereal, etc.
The list could go on and on.
You can even use cocoa as a substitute for chocolate.
Experiment with low-fat substitutions and you will be in for a \"sweet\" surprise!
ogether.
On a large cake tray, place the a layer
hip up the softened cream cheese with a mixer for a
Layer ladyfingers on bottom and around sides of spring-form pan.
Beat cream cheese and Cool Whip until smooth.
Add 2 packages of cheesecake mix.
Mix in milk and vanilla until well blended.
Pour into spring-form pan.
Chill overnight, if possible, if not several hours.
Remove from pan.
Garnish with fruit, if desired.
Mix cream cheese until smooth (best if you use a mixer)
When smooth add vanilla, sugar and milk mix just enough to get everything together (no more then 90 seconds).
Once everything is mixed gently fold in the cool whip 1 scoop at a time. When everything is folded in, place filling in the crust of your choice.
Cover and let it sit for 2-4 hours in fridge.
Mix together cheese cake crumbs, sugar and margarine.
Press into bottom of foil lined muffin cups or 12 paper muffin cups.
Follow package directions for cheese cake.
Chill.
When cold, add cherry to top and enjoy.
Dissolve jello in hot water and cool.
Whip together cream cheese and sugar.
Add vanilla. Pour milk into bowl and cool in freezer until crystals form around edges. Then whip milk until peaks form.
Add jello and cheese mixture into whipped milk.
Roll graham crackers into fine crumbs. Add 3 tablespoons of sugar and 1/2 cup melted butter.
Put 1/2 of crumbs on bottom of a 9 x 13-inch dish.
Spread cheese mixture over top of crumbs.
Top with remaining crumbs.
Store in refrigerator several hours.
Dissolve jello; add juice and cool (do not let jell).
Cream the cream cheese, sugar and vanilla.
Mix in jello.
Beat Milnot to stiff peaks in separate bowl.
Fold jello mixture into Milnot. Crush crackers and add melted margarine; pack all but 1 cup cracker crumbs in bottom of 9 x 13-inch pan to form crust.
Pour cake mixture into pan.
Sprinkle with reserved crumbs.
Chill several hours.
Will get more firm when thoroughly cold.