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.
Mix cheesecake crumbs, sugar, and butter together. Press onto bottoms of each 12 paper or foil lined muffin cups.
Make jello according to directions on box.
Put whole strawberries on bottom of graham cracker crust until full.
Add liquid jello and chill.
ny yolk mixed into the recipe). Spread and press firmly into
th a fork. Bake it until partly
Make graham cracker crust and bake in a spring-form pan; cool crust.
br>8. Since this cheesecake has no crust we will invert the
In small bowl, dissolve jello in boiling water; set aside. In medium bowl, with electric mixer, beat cream cheese until smooth; gradually beat in dissolved gelatin. Fold whipped topping into cheese mixture; spoon into crust. I put either strawberries or blueberries, sometimes both on top. I have also doubled recipe and put in 9 x 13 dish. You can also top with cherry pie filling instead of berries. Chill 4 hours or until firm.
Dissolve lemon jello in 1 c. boiling water.
Set aside to cool.
Roll out about 30 graham crackers.
Mix crumbs with butter. Sprinkle bottom of 8 x 12 in. baking dish with half of the crumb mixture.
Reserve the rest for the top of the cake.
Cream together cream cheese and sugar.
Whip
chilled Milnot until thick.
Add cheese/sugar and jello and whip together.
Pour over crumbs.
Add rest of crumbs to top of cheesecake.
Dissolve jello in 1 cup hot water; chill until syrupy. Beat Milnot until stiff peaks form. Beat jello until foamy; beat into milk. Cream the cheese with sugar and vanilla; fold into milk. Fold in fruit. Add powdered sugar to crumbs; mix with butter. Place 3/4 crumb mixture in bottom of 9 x 13 pan. Add cheesecake mixture. Top with rest of crumbs. Chill at least 4 hours.
In small bowl, mix lemon jello with boiling water. Set aside. In a separate large bowl, blend cream cheese, 1/2 cup Splenda, sour cream and heavy cream. Beat until very smooth. Add jello mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning dish sprayed with PAM. Refrigerate 2 to 3 hours. Whip additional 1 cup heavy cream with 1/4 cup Splenda and spread over the top of cheesecake. Top with sugar-free cherry pie filling. Serves 10. Total Carbs: 25. Carbs Per Serving: 2.5.
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.
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.
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.
et.
Pour mixture over cheesecake and smooth evenly over pie
inutes (or longer).
The Cheesecake Filling:
Place softened cream
Mix jello and 1 cup boiling water, then cool.
Mix crackers, melted margarine and sugar together and press into large pan (10 x 14 x 2-inch).
Save some crumbs for the topping.
Mix the cream cheese, sugar and vanilla together and cream well.
Whip chilled milk and add lemon jello, then add cheese mixture.
Pour into prepared pan and chill 12 hours.