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.
owl, combine all of the cheesecake base ingredients and mix until
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.
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.
Mix cheesecake crumbs, sugar and margarine.
Press into bottom of each of 12 paper or foil-lined muffin cups with spoon or bottom of glass.
Beat milk and filling mix until blended.
Beat on medium speed for 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Preparation time:
15 minutes.
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.
Follow directions on the back of Jell-O cheesecake mix for graham cracker crumbs (or you can use ladyfingers instead).
Put graham cracker crumbs in the spring-pan lined on the bottom as well as the sides.
Put graham crackers in the refrigerator for 10 minutes.
Mix all ingredients together; beat together for 10 minutes.
Pour beaten mixture into spring pan with the graham crackers; then refrigerate for 4 hours.
Top with favorite toppings and enjoy.
Mix cheesecake crumbs, sugar, and butter together. Press onto bottoms of each 12 paper or foil lined muffin cups.
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.
br>For the Tofu Ricotta (see also my recipe #279343):
In
ven to 400 degrees F. Bake pie crust in preheated oven
inch spring form pan. Bake at 350'F for 10
repare the filling, add the tofu, cream cheese, sugar, lemon juice
venly on the bottom.
Bake the crust for 5 minutes
Make a syrup out of the fructose, agar, orange liqueur and water, simmering for 20 minutes.
You may need to add a little water to maintain one cup total liquid.
Mix starch with 1/4 cup of water and add syrup 5 minutes before it is ready.
Stir until clear. Blend liquid with the soy cream cheese and tofu until smooth.
Add zest and vanilla while blending.
Fold in blueberries.
Spread mixture into crust.
Refrigerate for 1 to 2 hours and serve.
Serves 8 to 10.
br>CHOCOLATE LAYER.
Add tofu into a food processor and
nch-diameter springform pan.
Bake crust until deep golden brown