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.
Spread apple pie filling on bottom of pie crust.
In a large bowl, beat cream cheese, sour cream and cider until fluffy.
Beat in thawed whipped topping.
Pour over apple pie filling and refrigerate.
Crush granola bar and sprinkle on top just before serving.
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.
ou will have a thinner bar.
In a large bowl
First you take the chocolate chip granola bars (Sunbelt works the best).
Take a spoon and cover the granola bar with the Cool Whip.
Make sure that you cover all the granola bar.
icrowave.
Meanwhile, place the granola bar in a sealable plastic bag
/4 cup (60 mL) granola; set aside. In food processor
un out of mixture can no longer make any more balls
o a boil.
Put granola in a large bowl and
he heat.
Add the granola, rice cereal, raisins and pretzels
Butter or spray 8x8-inch baking pan.
Preheat oven to 350\u00b0F.
Combine granola, oatmeal, cranberries, raisins, flour, almonds, and cinnamon in large mixing bowl.
In smaller bowl, lightly beat egg whites. Stir in honey, brown sugar, and oil.
Stir in honey mixture into dry ingredients until all coated.
Press evenly into pan.
Bake 20-25 minutes or until golden brown.
Let cool fully then cut into bars.
Line a 9x13-inch baking pan with waxed paper.
Heat honey in a saucepan over medium heat until bubbly, 2 to 3 minutes. Add peanut butter; stir until thoroughly mixed.
Place granola in a large bowl. Pour honey mixture over granola; stir until well combined. Transfer granola mixture to prepared baking pan; press firmly. Let stand until firm, 15 to 20 minutes.
Grease a 13 x 9-inch baking pan.
In a large bowl, combine bananas and granola.
Set aside.
In small saucepan over medium heat, combine marshmallows, peanut butter, juice, margarine and cinnamon.
Cook, stirring constantly, 3 to 5 minutes or until marshmallows are melted.
Pour marshmallow mixture over granola and mix well.
Press into prepared pan.
Refrigerate 2 hours.
Spread pie filling on bottom of pie crust. In a large mixing bowl, beat cream cheese, sour cream and spiced cider; mix until fluffy. Beat in thawed whipped topping. Pour over apple filling and refrigerate. Crush granola bar and sprinkle on top just before serving. Serves 6 to 8.
Mix quick oats, granola, sunflower seeds, chocolate chips, raisins, dried cranberries, and ground flax seeds together in a large bowl.
Combine peanut butter, honey, and brown sugar together in a saucepan, stirring constantly over medium-low heat until sugar melts, about 5 minutes. Remove saucepan from heat and pour peanut butter mixture over cereal mixture, stirring until well-blended. Press mixture firmly into 9x13-inch pan. Cut into 16 bars.
Spread pie filling on bottom of pie crust.
In a large bowl, beat cream cheese, sour cream, and spiced cider mix until fluffy.
Beat in thawed whipped topping.
Pour over apple pie filling and refrigerate.
Crush granola bar and sprinkle on top just.
before serving.
Melt butter in microwave. Add butter to brown sugar, peanut butter, corn syrup, vanilla and mix with a mixer. Add wet ingredients to dry, and stir until completely mixed. Pat mixture into a 8x11 pan.
Bake at 325\u00b0F for 20 minute
Let bars cool completely before cutting.
Heat peanut butter and honey in a saucepan over low heat until creamy. Remove from heat and pour into a bowl to cool. Add granola, cereal, raisins and crushed graham crackers to the peanut butter mixture and stir well. Roll into tablespoon-sized balls and set on wax paper. Refrigerate at least 1 hour before serving. Try using your favorite ingredients. Makes approximately 32 cookies.