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.
9 inch pan and bake in 350\u00b0 oven for
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.
You will need 12 muffin cups.
Line a 9 or 10-inch spring-form pan with ladyfingers.
Let cream cheese and milk come to room temperature.
Beat cheese until smooth, add milk and extract.
Put remaining ingredients, except cherries and Cool Whip, in a large bowl.
Gradually add milk mixture.
Beat well until smooth and then add Cool Whip.
Pour over ladyfingers and refrigerate overnight.
Top with cherry pie filling.
MIX the Crust Mix (from the Oreo dessert mix package) and margarine thoroughly with fork until crumbs are well moistened. Press onto bottoms of 12 paper-lined muffin cups, using about 1 heaping tablespoons crumbs in each muffin cup.
POUR milk into deep medium bowl. Add Filling Mix (from the Oreo dessert mix package). Beat with electric mixer on lowest speed 30 seconds. Beat on highest speed 3 minutes. Do not under beat. Reserve 1/2 cup crushed cookies. Gently stir remaining crushed cookies into filling until well blended. Divide filling ...
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.
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 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.
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.
Dissolve jello in boiling water; set in refrigerator until syrupy.
Put milk in a big bowl in freezer until icy.
Meanwhile, set cream cheese out to soften.
Take out milk and whip until like whipped cream; then gradually add sugar and then vanilla.
Stir in jello; beat cream cheese until soft.
Add to mixture.
Pour into a graham cracker crust in a 13 x 9-inch pan.
Chill 3 to 4 hours.
Layer ladyfingers on bottom and around sides of spring-form pan.
Beat cream cheese and Cool Whip until smooth.
Add 2 packages of cheesecake mix.
Mix in milk and vanilla until well blended.
Pour into spring-form pan.
Chill overnight, if possible, if not several hours.
Remove from pan.
Garnish with fruit, if desired.
Combine crust mixture with sugar and margarine as directed on package.
Press firmly into bottom of 8 or 9-inch square pan.
Make graham cracker crust and bake in a spring-form pan; cool crust.
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.
Prepare crust in 10 x 13-inch pan.
Stir jello, water, sugar and cream cheese until smooth.
(This takes a little \"elbow grease\"!)
Let cool.
Whip chilled milk, then add all other ingredients to milk.
Pour into crust.
Store in freezer overnight before eating.
Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; add butter and sugar. Press into an ungreased 13 x 9 x 2-inch dish.
nd strawberry topping packets from cheesecake mixes.
Place the contents