Combine milk, ice cream, strawberries and cheesecake mix in a blender and mix on high speed until smooth.
Pour into two 12-ounce glasses.
Garnish the top with a squirt of whipped cream from a can and about a teaspoon of graham cracker crumbs from the cheesecake kit.
Serve.
Refrigerate while making strawberry sauce and cheesecake.
Strawberry Sauce.
1. Add
Dissolve strawberry gelatin in boiling water in
f springform pan and transfer cheesecake to a serving platter. Spoon
hells with egg white and bake for 5 minutes, cool completely
Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
Beat in the whipped topping until well mixed.
Spread about half of the cream cheese mixture into the graham cracker crust.
Spread the strawberry preserves in an even layer over the cream cheese mixture.
Top the preserves with the remaining half of the cream cheese filling.
Cover with plastic wrap and refrigerate until set, about 1 hour.
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.
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.
Heat oven to 300\u00b0.
Beat cream cheese in large mixer bowl. Add sugar gradually, beating until fluffy.
Add lemon peel and vanilla.
Beat in 1 egg at a time.
Pour over graham cracker crust.
Bake until firm, about 1 hour.
Cool to room temperature. Refrigerate at least 3 hours, but no longer than 10 days.
Top with Strawberry Glaze.
Mix yogurt and cheesecake pudding together in a bowl. Fold in whipped topping. Add mixed frozen berries and strawberries; stir to combine. Cover and refrigerate salad until ready to serve.
Mix bananas into the salad; top with graham cracker crumbs.
Pour strawberry pie filling in the bottom of the pie crust. Chill in freezer while you mix the topping.
Beat cream cheese until smooth.
Add sugar, sour cream and vanilla.
Fold in Cool Whip.
Place the topping on the top of the strawberry pie filling. Ready to serve.
Store all leftovers in the refrigerator.
Beat cream cheese until smooth.
Beat sugar, sour cream and vanilla.
Fold in Cool Whip, blending well.
Spread thin layer of glaze over bottom of crust.
Place strawberry slices on glaze and cover with another thin layer of glaze.
Gently spoon mixture over glazed berries in crust.
Chill at least 4 hours.
For the base, crumb the biscuits using a food processor and add the melted butter.
Reserving 1/3 cup press remaining mix into a 9x13 dish. I like to use a glass dish to show off the layers.
For the filling, beat cream cheese and sugar together.
Whip the cream until soft peak stage and then fold into cream cheese mixture.
Spread over the base and place in fridge to chill.
For the topping, put the cornflour, water and sugar in a saucepan and boil until thickened.
Stir in the jelly crystals until all are dissolved.
Chill ...
inch square pan and bake at 375*F for 5
Slice berries and place on paper towels to drain.
Blend in sour cream and vanilla.
Fold in whipped topping, blending well. Spread thin layer of glaze over bottom of crust.
Place strawberry slices on glaze and cover with another layer of glaze.
Gently spoon mixture over glazed berries in crust.
Cover with inverted dome and chill until set at least 4 hours.
Beat cream cheese and sugar in large bowl with electric mixer on high until well blended. Gently stir in Cool Whip, spoon into crust. Refrigerate 3 hours or until set. Top with strawberries just prior to serving. Makes 8 servings.
owl, combine all of the cheesecake base ingredients and mix until
Mix cheesecake crumbs, sugar and margarine.
Press onto bottoms of each of 12 paper or foil lined muffin cups with spoon or bottom of glass.
Beat on medium for 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Refrigerate.