e good if you used strawberry/banana jello and put bananas
rust Mix (from the Oreo dessert mix package) and margarine thoroughly
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.
In a bowl, mix yogurt and Cool Whip and crushed strawberries (save some to spread on top if desired) together.
Pour into graham cracker Ready-Crust.
Chill; serve.
Makes a nice, light dessert.
Arrange cake cubes in a single layer in a 13 x 9-inch dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Yields 20 servings.
Dissolve strawberry gelatin in boiling water in
hells with egg white and bake for 5 minutes, cool completely
Make jello according to directions on box.
Put whole strawberries on bottom of graham cracker crust until full.
Add liquid jello and chill.
Refrigerate while making strawberry sauce and cheesecake.
Strawberry Sauce.
1
Slice strawberries.
Put on a paper towel to drain.
Beat cream cheese until smooth.
Gradually beat in sugar.
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 thin layer of glaze. Gently spoon mixture over glazed berries in crust.
Cover with inverted dome and chill until set, about 4 hours.
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.
Make jello.
Start to chill.
When partially chilled, add strawberries. Chill a little longer. combine sugar and cream cheese. Beat well.
Layer ladyfingers around bottom and edges of pan.
Pour 1/2 of cream cheese mixture in.
Add 1/2 of strawberry mixture.
Layer ladyfingers again.
Add rest of cream cheese mixture and final strawberry mixture.
Chill overnight.
Combine softened cream cheese, sugar, vanilla and nutmeg, mixing until well blended.
Mash 3/4 cup of strawberry slices and stir into cream cheese mixture.
Whip whipping cream with confectioners' sugar until soft peaks form; fold into cream cheese mixture.
Fold remaining strawberry slices into cream cheese mixture and spoon into crust.
Refrigerate several hours.
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.
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.
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.
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.
ream cheese until fluffy. Add strawberry yogurt and mix well. Add