Prepare Graham Cracker Crust in 13 x 9-inch pan. (Double Graham Cracker Crust recipe.) Place Pet milk in freezer for 3 hours. Prepare lemon jello with hot water; set aside.
Beat cream cheese with sugar and lemon juice. Beat milk until fairly thick. Add cheese mixture to jello, then fold in the Pet milk. Pour over Graham Cracker Crust. Chill.
Preheat oven to 300\u00b0.
For filling, in a large mixing bowl beat cream cheese until fluffy.
Add condensed milk and beat until smooth.
Add chocolate, eggs and vanilla; mix well.
Pour into prepared graham cracker crust.
Bake for 1 hour and 5 minutes or until cake springs back when touched lightly.
Cool to room temperature.
Chill until serving.
Combine eggs, cheese, sugar, salt and extract; beat until smooth.
Blend in sour cream and put into Graham-Nut crust.
Bake at 375\u00b0 for 35 to 40 minutes.
Cool and chill 4 to 5 hours.
Serves 10.
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
ix till incorporated.
Mix graham cracker crumbs with baking powder
cups packed brown sugar, graham cracker crumbs, baking powder, baking
Make brownies using cake like recipe and bake in 9 x 13-inch pan.
Let cool thoroughly.
Mix mousse mix using whipping cream and regular milk to measure 1 2/3 cup of milk called for in recipe. Crumble half of brownies in bottom of large glass bowl.
Spread half of mousse on top of brownies, then half Cool Whip on mousse. Sprinkle chopped Heath bars on Cool Whip.
Repeat layers and cover with plastic wrap and refrigerate at least 3 hours or overnight if possible.
nch round, deep, fluted, nonstick cake pan with nonstick cooking spray
br>Butter three 9\" round cake pans and line them with
ugar. Set aside.
Whisk graham flour, all-purpose flour, baking
Prepare and cook cake mix according to package directions.<
o 350\u00b0F.
Sift cake mix into a medium mixing
ntil well mixed.
Pour cake into prepared pan. Place springform
Combine cake mix, oil and water.
Grease and flour 13 x 9-inch pan.
Sprinkle pecans and coconut in pan.
Mix cake per recipe on box.
Pour over nuts and coconut. Mix cream cheese, butter and sugar.
Spread over cake mix and bake at 350\u00b0 for 45 to 50 minutes.
Beat cake mix, pudding, oil, water, and eggs for 10 minutes. Grease and flour a 9 x 13 cake pan.
Pour 1/2 of batter into the pan.
Follow cake mix recipe.
Put aside.
Pour melted butter in 13 x 9-inch cake pan.
Add sugar, press all around with spoon.
Put pineapple slices all around, flat, usually 6 will work.
Add 1 cherry in middle of each pineapple.
Gently pour cake mix over top.
Put in oven at 350\u00b0 for approximately 35 to 40 minutes.
For cake;
Mix water and coca
Bake cake following recipe on box.
When cake is done, spread condensed milk over cake.
Let milk soak in.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.