9 inch pan and bake in 350\u00b0 oven for
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 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.
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.
th a fork. Bake it until partly
br>8. Since this cheesecake has no crust we will invert the
f you do follow the recipe exactly, it doesn't always
et.
Pour mixture over cheesecake and smooth evenly over pie
inutes (or longer).
The Cheesecake Filling:
Place softened cream
op bag, add the drained Quick Pickles and flour and shake
Make graham cracker crust and bake in a spring-form pan; cool crust.
Cheesecake:
Combine 1st 3 ingredients;
Mix all ingredients in pot and bring to a rolling boil for 2 minutes. Add 3 cups quick oats, 1/2 tsp. vanilla, and pinch of salt. Beat and stir until all oats are mixed in and coated. Drop by spoonful onto waxed paper and cool.
Mix first four ingredients.
Bring to a boil, boil 1 minute.
Remove from heat and add vanilla and peanut butter.
Stir until well blended.
Stir in oatmeal.
Drop by spoonfuls onto waxed paper.
Store in refrigerator or freezer.
owl, combine all of the cheesecake base ingredients and mix until
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
ell combined and there are no large pieces of cookie remaining
As I noted above, this recipe is VERY flexible. If you
Combine margarine, sugar, milk, cocoa, and salt in a heavy pot and bring to boil over medium heat for 1 1/2 minutes.
Remove from hot burner.
Add oats, peanut butter, and vanilla.
Add raisins/nuts if desired.
Mix well.
Drop by teaspoon on waxed paper and let cool.
I have no idea how many this recipe makes-- having never counted them so this will be a guess.
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.