ntil firm.
Mix first Jello packet with 1/2 cup
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.
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.
Mix cheesecake crumbs, sugar, and butter together. Press onto bottoms of each 12 paper or foil lined muffin cups.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
ake the cherry topping, combine jello and 2/3 cup boiling
25\u00b0F.
MAKE THE CHEESECAKE:.
Beat cream cheese, 1
an-forced).
For the cheesecake filling, beat the cream cheese
he filling.
Cheesecake Filling:
Dissolve the Jello in the boiling
br>Pour jelly gently over cheesecake and chill for 3 hours
et cool.
For the Cheesecake Filling:.
***NOTE*** Make sure
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.
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.
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.
ater to boiling.
Place Jello in a deep mixing bowl
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.
With electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, cornstarch, sour cream and vanilla until well blended.
Pour into in a 9-inch spring-form or flat glass pan. Place cheese cake pan into a roasting pan with 1-inch of hot water. Bake at 300\u00b0 until set in center, approximately 45 to 60 minutes. Turn oven off and let cheesecake cool 3 hours in the oven with the door ajar.
Refrigerate 8 hours.
Dissolve jello in boiling water.
Cream together well the cream cheese, sugar, lemon juice and vanilla.
Let jello cool in refrigerator until it starts to thicken.
Then add cream cheese mixture and whip together well.
Add crushed pineapple to cream cheese mixture.
Fold whipped evaporated milk into jello and cream cheese mixture, then spread 2/3 of butter and crumb mixture over bottom of 9 x 13-inch pan.
Put jello mixture on top of crumbs. Sprinkle remaining crumbs on top; chill several hours.
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.