Combine milk, ice cream, strawberries and cheesecake mix in a blender and mix on high speed until smooth.
Pour into two 12-ounce glasses.
Garnish the top with a squirt of whipped cream from a can and about a teaspoon of graham cracker crumbs from the cheesecake kit.
Serve.
Dissolve gelatins in boiling water.
Chill until slightly thickened.
Stir in fruit and nuts.
Pour half of mixture into a 13\" x 9\" x 2\" pan or decorative mold.
Chill until firm.
Prepare cheesecake filling according to package directions. (Reserve graham cracker crumbs included in the cheesecake mix for other uses.).
Spoon cheesecake filling over congealed fruit mixture.
Spoon remaining half of gelatin mixture over filling and chill until firm.
Prepare cheesecake mix according to package directions, adding the cream cheese and lemon juice to filling mixture.
Chill until Jell-O mixture is ready to be poured over cheesecake mixture.
Prepare the cheesecake mix as instructed on the box.
Once the graham cracker crust is completed (I use a medium springform pan for this), and the cheesecake mix is made up, add the tub of thawed Cool Whip to the cheesecake mix.
Mix together and spread over the graham cracker crust.
At this point, refrigerate the cake to set.
Once set, remove the sides of the springform pan.
Spoon the pie filling of your choice over the top of the cheesecake.
Serve and enjoy!
Prepare cheesecake crust according to mix; reserve some to garnish.
Press into 8-inch pie plate; chill.
Combine milk, cheese and cheesecake mix.
Beat at a low speed until blended. Beat on medium for 3 minutes until thick.
Place 1/3 in a small bowl.
Fold in cocoa.
Spread 1/2 vanilla over crust, then chocolate, then remaining vanilla.
Chill 1 hour.
rust:
In a bowl, mix together the crumbs, coconut and
Mix graham cracker crust according to package directions. Press in 8 x 8-inch dish.
Chill while beating filling.
Mix together cheesecake mix and whipped topping mix.
Add milk.
Beat at high speed until very thick.
Slice layer of bananas on graham cracker crust.
Spread filling over bananas.
Add layer of pineapple on filling.
Cover with Cool Whip.
For large dish, double measurements.
Follow directions on the back of Jell-O cheesecake mix for graham cracker crumbs (or you can use ladyfingers instead).
Put graham cracker crumbs in the spring-pan lined on the bottom as well as the sides.
Put graham crackers in the refrigerator for 10 minutes.
Mix all ingredients together; beat together for 10 minutes.
Pour beaten mixture into spring pan with the graham crackers; then refrigerate for 4 hours.
Top with favorite toppings and enjoy.
Mix cheesecake mix and milk with blender until smooth.
Pour into graham cracker crust.
Refrigerate for an hour.
Prepare crust
according
to package directions.
Soften gelatin
in
water;
stir over low heat until dissolved.
Cool. Gradually add gelatin to cheesecake mix, mixing at medium speed on electric
mixer
until well blended.
Fold in whipped cream and cookies; pour over crust.
Chill until firm.
Garnish with additional whipped cream and cookies, if desired.
Blend together cheesecake mix, milk, cream cheese; whip in Cool Whip.
Pour batter immediately over ladyfingers which are lined in a spring-form pan.
Refrigerate for 1/2 hour.
Apply topping just before serving.
rackers into fine crumbs and mix well with egg white (since
Dissolve jello in water.
Add the fruits.
Pour in dish and chill until firm.
Prepare cheesecake mix according to package and pour on top of jello mixture.
Chill about 1 hour before serving.
Mix cheesecake crumbs, sugar and margarine.
Press onto bottoms of each of 12 paper or foil-lined muffin cups with spoon. Beat milk and filling mix on low until blended.
Beat on medium 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Garnish.
Refrigerate.
Dissolve jello and sugar in hot orange juice.
Cool until thick and syrupy.
Chill milk.
Whip until stiff and add lemon juice.
Whip until stiff and fold into jello.
Mix cracker crumbs, sugar and butter to make crust and put into bottom of 10 x 14-inch pan.
Save a few crumbs to put on top.
(Follow package directions.)
Pour jello mix into crust and chill at least 2 hours or more.
Prepare cake mix as directed and add 1 cup flour, put half of mixture into cake pan.
Mix the cheesecake filling, layer on cake mix in pan, add remaining cake mix and bake 1 hr-15 minutes.
Let cake cool, then ice and top with cherry pie filling.
Mix Jell-O with hot water.
Let cool slightly.
Add pineapple and chopped bananas and strawberries.
Place half of mixture in large dish.
Let chill until firm.
Mix 1 box Jell-O cheesecake mix, spread over chilled Jell-O.
Add the remaining half of Jell-O, let chill until firm.
Add Cool Whip.
Cream first three ingredients together well.
Dissolve jello in 1 cup boiling water.
Refrigerate until cold, not thick.
Pour into cheese and sugar mixture.
Add juice of lemon.
Stir in Cool Whip and mix lightly.
Pour lemon mixture into a graham cracker crust.
Top with cherry pie filling.
Chill Milnot overnight.
Mix graham cracker crumbs with 2 tablespoons sugar and margarine.
Spread in deep dish.
Mix jello with one cup boiling water, then chill until a syrup stage.
Watch closely.
Cream the cream cheese and one cup sugar with the vanilla; add jello and mix.
Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
Press crumbs into the bottom and sides of pie plate using fingers.
Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
Mix in raspberries.
Spoon into crust.
Refrigerate at least 1 hour.