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.
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.
Cover snugly with foil.
Bake covered at 350 F for
The hardest part of this recipe is cutting it after it
nd sides with Mocha Fudge Sauce.
Mocha Fudge Sauce:
In
ell combined and there are no large pieces of cookie remaining
emove the foil from the fudge; cut in small squares.
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan.
Boil for 1 1/2 to 2 minutes.
Do not stir.
Remove from heat.
Add peanut butter, vanilla and oats.
Drop by small spoonfuls onto a greased pan or waxed paper.
Let cool and enjoy! (Easy no-bake recipe.)
Melt chocolate chips until smooth.
Remove from stove.
Add evaporated milk and vanilla.
Pour mix into 9 x 9-inch metal or glass pan.
Refrigerate until solid.
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
njoy this simple and delicious recipe!
Cream the cream cheese until soft and smooth.
Slowly blend in sugar; add melted chocolate and other ingredients.
Press into well-buttered shallow pan; refrigerate until firm.
For softer fudge, blend in 1 teaspoon milk.
an) using a spoon.
Bake until the filling bubbles all
f the pan and transfer fudge onto a cutting board and
Prepare Chocolate Crumb Crust; set aside.
mall bowl, stir together hot fudge sauce and rum. Reserve 3
ilk (or what the pudding recipe calls for.) Stir until it
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.***.