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.
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
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.
an or pie plate).
Bake at 375 degrees F for
Use mixer to blend softened cream cheese with sugar and vanilla.
Add Cool Whip and blend.
Mix graham cracker crumbs with melted margarine and press in bottom of 9 x 13-inch pan.
Spread cream cheese mixture on top of crust and spread.
Cover with cherry pie filling and refrigerate.
hen ready to serve, mix cherry pie filling and strawberries in
Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish.
In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes.
Spread over the cake.
Spoon the cherry pie filling evenly over the top of the cake.
Chill thoroughly until serving time.
In large bowl mix together (with electric mixer) cream cheese, Cool Whip and vanilla until all lumps are gone.
Add sugar and beat for 1 minute.
On very low speed, mix 3/4 of the cherry pie filling until well blended.
Pour into graham cracker crust and chill at least two hours.
Upon serving, add one teaspoon of the leftover pie filling to the top of each piece of pie.
Tear the angel food cake into bite-size pieces.
Press into an 11 x 7 baking dish.
In a mixing bowl, combine the pudding mix, milk and light sour cream.
Beat until thickened, about 2 minutes. Spread over cake.
Spoon cherry pie filling evenly over the top of cake.
Chill thoroughly until serving time.
Makes 12 servings.
Prepare pudding according to package directions.
Mix Cool Whip and pudding mix together.
Place in pie crust and top with cherry pie filling.
Chill and serve.
Beat cream cheese until soft and smooth.
Add Eagle Brand milk slowly, beating thoroughly.
Add lemon juice and continue beating until mixture is smooth and thick.
Spoon filling into pie crust. Top with cherry pie filling.
Chill for several hours or overnight before serving.
Let cream cheese soften, add sugar and vanilla, beat until soft and smooth.
Beat heavy cream until stiff, fold into cream cheese mixture.
Take 1 package ladyfingers and line spring-form pan.
Take 1/2 of the other package, break in half and line bottom of pan.
Pour 1/2 of mixture over broken pieces, take the other 1/2 of ladyfinger package and break into pieces.
Put on rest of creamy mixture.
Refrigerate at least 6 hours, covering with Saran Wrap.
Pour cherry filling on top before serving.
Tear cake into bite-size pieces.
Press into 11 x 7 inch baking dish.
In a mixing bowl, combine pudding, milk and lite sour cream.
Beat until thickened, about 2 minutes. Spread over cake.
Spoon cherry pie filling evenly over top of cake.
Chill thoroughly.
Serves 12.
184 calories, 9 mg cholesterol, 3 g fat, 319 mg sodium and 4 g protein.
In a medium bowl, beat cream cheese until light and fluffy.
Beat in sweetened condensed milk.
Add lemon juice and vanilla and stir until well mixed.
Pour filling into crust and chill for 2-3 hours.
Top with cherry filling.
Crush the biscuits in a food processor until they resemble fine crumbs. Add the melted butter and blend until combined. Press into a lightly greased and lined 22 cm springform pan.
Dissolve jelly crystals in boiling water. Soften the cream cheese with an electric beater then gradually add the jelly, beat until smooth.
Fold through thickened cream and Cherry Ripe pieces. Pour onto crust, cover with cling wrap and chill until set, 2 hours should do but it tastes better if it's left over night.
Blend cream cheese and sugar.
Fold in frozen dessert topping.
Press into graham cracker crust, spreading cream cheese mixture up sides.
Bottom will be covered and there will be a ring of cream cheese mixture about 1 inch wide around pie.
Pour cherry pie filling into center.
Chill at least 3 hours.
irm you may top with cherry pie filling (our favorite) or