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.
ugar.
Slowly beat in bourbon. Chill 1 hour or until
ugar.
Slowly beat in bourbon. Chill 1 hour or until
nd butter together.
Add Bourbon and pecan chips, then add
Microwave margarine in medium bowl on High, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm. Shape mixture into 1-inch balls and refrigerate until firm.
Combine chocolate morsels and cream in a small bowl.
Microwave at Medium-high 1 to 2 minutes, stirring once.
Chocolate should be melted.
Stir until smooth and drizzle over bourbon balls. Chill.
Combine crumbs, sugar, nuts and cocoa, mixing well.
Stir in corn syrup and bourbon; blend thoroughly.
Set aside in refrigerator for several hours.
Shape into 1-inch balls.
Roll in powdered sugar.
Store in airtight container in refrigerator. Makes 36 Bourbon Balls.
In a large bowl, stir together vanilla wafers, confectioners sugar, pecans, corn syrup, cocoa and bourbon until thoroughly combined.
Shape into 1-inch balls.
Pour granulated sugar into a pie plate, then roll bourbon balls in sugar.
Store in an airtight container.
Will keep up to 2 weeks.
Do not freeze.
Makes about 5 dozen.
Mix vanilla wafers, corn syrup, cocoa powder, 4 cups powdered sugar, 4 cups pecans, and bourbon. Refrigerate at least 12 hours.
Shape into balls. Pulverize remaining 3/4 cup pecans and sift in remaining 1/4 cup powdered sugar. Mix together and roll bourbon balls in mixture.
Combine all ingredients with 1 cup confectioners sugar.
Mix well.
Make into rounded teaspoonful size balls.
Roll in confectioners sugar.
Store in airtight container for at least 3 weeks.
If necessary, roll bourbon balls again in confectioners sugar.
Grind pecans and wafers through fine food chopper.
Mix with remaining ingredients thoroughly.
Pinch off enough mixture to roll into balls the size of big cherries.
Dust with sugar.
May also be shaped into thin roll and ends dipped in colored icing.
Bourbon Balls keep indefinitely in an airtight container.
Makes 3 dozen.
Place the sugar in a shallow bowl, and set aside. Combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well.
Place the chocolate chips in a microwave-safe bowl, and microwave on High for 1 to 2 minutes to melt the chips. Stir the melted chips until smooth, and beat in the corn syrup and whiskey. Scrape the chocolate mixture into the crumb mixture, and stir well to mix.
Form the dough into 1-inch balls, and roll each ball in sugar. Place the finished bourbon balls on a cooling rack to finish setting up.
In a large bowl, combine crumbs, sugar, cocoa and nuts.
Stir with a large spoon.
Combine the liquids, whiskey and corn syrup. Mix them well with the dry ingredients.
Roll about a tablespoon of dough between the palms of your hands to form a ball. Roll the ball in additional powdered sugar.
Store in refrigerator or freezer.
Good keepers in storage.
Makes about 48 bourbon balls.
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.
ell combined and there are no large pieces of cookie remaining
In a medium size bowl mix together the vanilla crumbs, bourbon, cocoa and corn syrup until well combined.
Shape into small balls (using about 1 tablespoon mixture for each ball).
Place on waxed paper.
Place the granulated sugar in a small shallow dish.
Roll the small balls in sugar to coat.
Place in a tightly covered container for a minimum of 24 hours to develop flavors.
Mix first 4 ingredients well.
Add corn syrup and bourbon. Mix well.
Roll into 1-inch balls.
Roll in powdered sugar.
In a large bowl, mix all ingredients except 1/2 cup granulated sugar.
Shape mixture into 1-inch balls.
Roll balls in granulated sugar.
Store in tightly covered container for at least 3 days before serving for flavors to mellow.
Keeps up to 2 weeks in tightly covered container.
Makes about 3 1/2 dozen balls, about 85 calories each.
Mix all ingredients very well in large bowl.
With wet hands, shape in 1-inch balls.
Store overnight in cool place.
Makes 36 balls.