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
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
mix
as
directed on box.
Crumble cake and fold in remaining ingredients.
Pack tightly in Bundt cake pan lined with
wax paper.
To decorate, put red and green candied cherries and pecan halves on top.
Refrigerate.
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.
1. Whisk together the pudding and milk in a large mixing bowl until thickened, about 2 minutes. Fold in the Cool Whip.
2. Spray a 9x13 baking pan with non-stick spray. Line the bottom of the pan with a single layer of graham crackers, breaking them in smaller pieces to fit the edges of the pan.
3. Spread half of the pudding mixture evenly over the bottom layer of graham crackers.
4. Top with a second layer of graham crackers, followed by the second half of the pudding.
5. Top with the third and final layer of graham crackers.
6 ...
Spray 13 x 9-inch pan with Pam.
Layer and break crackers for corners and seams.
Divide for top and bottom.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Make cake according to instructions on box in layers.
After cake is cooled, mix the filling portion only of the Jell-O cream cheese cake (no crust).
After mixed, spoon out filling between layers of cake.
Top each layer with fresh strawberries; also on top of cake.
Cover entire cake with Cool Whip.
Keep chilled. Makes approximately 8 to 10 small slices.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
n cooled custard. Tear
cake\tinto
small
pieces
In a large bowl, tear up cake.
Mix in Cool Whip and prepared pudding to coat cake.
Pour into a 9 x 11-inch cake pan and smooth. Top with cherries.
Refrigerate until ready to serve.
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 this cake in an oblong cake pan as directed on package. Cook the lemon pie filling as directed on the box, only add 1/2 cup more sugar and the can of crushed pineapple, including the juice, stirring constantly until thick.
Remove from heat and add the coconut.
Cover the entire cake with this topping; refrigerate until cold.
This topping also makes a good dessert and makes enough to keep a bowl for yourself.
Enjoy!!
Break the angel food cake into small pieces.
Place about 1/3 of the cake in a rinsed 1 1/2-quart mold.
Make banana pudding according to directions.
Fold sliced bananas in pudding, then fold pudding with whipped topping (reserving enough to top each slice of cake).
Spoon some of the pudding mixture over the cake, alternating pudding and cake pieces until the mold is filled. Chill in refrigerator overnight if possible.
When ready to serve, unmold on cake plate and cut in slices.
Top each slice with whipped topping.