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.
Melt marshmallows and butter. Pour over other ingredients that have been well mixed. Put in loaf or tube pan and leave 2 weeks in icebox. Take out of pan and wrap in wax paper or foil and leave in icebox.
luminum foil (to help get cake out after freezing).
Cover
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.
Bake the cake as directed and while it is hot, pour the pineapple with juice over the
cake
and
cool
it.
Then
mix instant pudding and pour over the cool cake.
Let set a little while.
Then mix cream cheese
with
Cool Whip and spread over the cake.
It may be topped
with
chopped pecans if you wish. This cake is very good.
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.
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.
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.
ogether.
On a large cake tray, place the a layer
Sprinkle gelatin over cold water.
In saucepan, combine egg yolks with flour; stir until smooth.
Add salt and sugar; gradually stir in milk.
Cook over low heat, stirring constantly, until custard coats back of spoon.
Stir gelatin mixture into hot custard.
Refrigerate until cool, about 1 hour.
Tear cake into large uneven pieces.
Use half of custard over and around cake pieces; sprinkle with half of coconut.
Repeat.
Whip the cream with sugar.
Spread on top of cake and sprinkle with coconut. Refrigerate overnight.
Crumble angel food cake in large or long Pyrex dish.
Mix instant pie filling according to instructions.
Add coconut; then pour over cake and mix thoroughly.
Top with Cool Whip.
Chill in refrigerator.
Mix cream cheese with powdered sugar.
Stir in Cool Whip by hand.
Tear angel food cake into pieces.
Stir cheese mixture into cake pieces.
Put in a 9 x 13-inch pan.
Put strawberries in glaze and spread on top of cake mixture.
Refrigerate.