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.
9 inch pan and bake in 350\u00b0 oven for
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.
Slice the pound cake into several horizontal slices about
cing. Spread remaining icing over cake.
Set aside 2 yellow
Prepare Royal no bake cheese cake crumbs according to package directions, using Blue Bonnet margarine and sugar; set aside. Prepare cheese cake filling according to package directions, using milk.
Fold in whipped topping.
Spoon half of filling mixture into large bowl.
Cover with prepared crumbs and cherry pie filling.
Top with remaining filling mixture.
Pull metal spatula through mixture several times to marble; do not overmix.
Prepare no bake cheese cake crumbs according to package directions,
Bake cake as sheet cake.
Follow directions on box.
Mix pudding according to directions on box.
Use punch bowl or other large bowl.
Crumble cake in medium size pieces.
Put layer of cake, pineapple, pudding, strawberry filling and Cool Whip. Continue layering until all products are used.
Refrigerate overnight.
Dissolve gelatine in 1/4 cup cold water.
Add 1 cup boiling water and juice from pineapple.
Let cool until it starts to jell. Add pineapple and 3/4 of Cool Whip and nuts; mix.
Crumble 1/2 of cake and put in bottom of 9 x 13-inch pan.
Spoon half of pineapple mixture over cake.
Crush down until all cake is covered.
Crumble rest of cake over that.
Cover with remaining pineapple mixture.
Spread rest of Cool Whip over all.
Sprinkle with coconut.
Refrigerate until set.
Crumble cake and spread evenly in bottom of a large oblong pan.
Pour pineapple evenly over cake.
Heat milk and marshmallows in saucepan over low heat until marshmallows are dissolved.
Pour this evenly over layer of pineapple.
Prepare Dream Whip and spread over cake to create frosting effect.
Sprinkle coconut over top.
Chill.
Crumble angel food cake; spread evenly in bottom of a large, oblong pan.
Pour pineapple over cake.
Heat milk and marshmallows until marshmallows melt.
Pour over cake and pineapple.
Spread Cool Whip over top and chill.
Crumble cake and spread evenly in bottom of an oblong dish or pan.
In saucepan, combine 1/2 cup water, sugar, strawberries, butter and cornstarch.
Cook until mixture has thickened; set aside.
Dissolve jello in 2 cups boiling water and add to strawberry mixture.
While still hot, pour over crumbled cake. Place in icebox and let jello mixture chill until firm.
Prepare Dream Whip or use Cool Whip; spread over cake to create frosting effect.
Chill.
Bake cake mix according to directions on box and let cool. When cooled, crumble cake and then add other ingredients, adding milk last.
Mix well and pack into container such as fruit cake tin with glass in center or can be rolled into logs.
Chill overnight and store in refrigerator as this one keeps for a long time.
Bake cake in sheet pan according to pkg. directions.
While cake bakes, heat 1 large can crushed pineapple and 1 cup sugar. When cake is finished baking, take a large fork and make holes in cake.
Spread pineapple mixture over cake while hot.
Mix vanilla pudding according to pkg. directions.
After cake cools, spread pudding over cake.
Top with Cool Whip.
Decorate top with nuts and coconut.
Bake cake according to the instructions on the box.
When cake is done, poke holes in it about the size of your thumb.
Then pour all of the Eagle Brand milk over the cake.
Then pour the complete jar of caramel over the top of the cake.
Put cake in the refrigerator to cool.
When cake is cool, cover with Cool Whip and sprinkle with Heath Brickle.
Keep refrigerated.
Bake cake as directed in 2 round cake pans. Split each layer in half horizontally. Mix sour cream, sugar and coconut. Reserve 1 cup for icing. Spread the rest in equal amounts between the layers. Mix reserved amount with Cool Whip. Ice cake. Store in airtight container in refrigerator for 3 days. Serve.
Cut or tear angel food cake into large pieces and place in 9 x 13-inch pan.
Mix together jello and boiling water in large bowl. Mix in strawberries and cold water and pour over angel food cake. Top with Cool Whip when jello is set.
Great for a refreshing summer cake.
Cut cake into 1-inch cubes.
Prepare pudding with milk.
Place cake and marshmallows in a 9 x 13-inch pan.
Pour prepared pudding over top, completely covering cake. Chill at least 1 hour. Cover top with Cool Whip.
Bake cake as directed on box in 2 layer cake pans.
When cooled, place layers in freezer about 30 minutes.
When slightly frozen, split each layer, carefully cutting thru horizontally. Start with a bottom piece, then add a layer of Cool Whip, then another layer of cake.
Then spread frosting, add another layer of cake, then Cool Whip, then the last layer of cake and top with frosting.
Refrigerate for several hours - do not cut until firm.
Crumble cake and spread evenly in bottom of a large oblong pan.
Pour pineapple evenly over cake.