9 inch pan and bake in 350\u00b0 oven for
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.
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.
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.
Prepare no bake cheese cake crumbs according to package directions,
Prepare graham cracker crumbs and cover bottom of 9 or 10-inch spring-form pan.
Line the side of pan with ladyfingers (or cream fingers; cut in half lengthwise).
Combine both cheese cake mixes, softened cream cheese and 3 cups milk until well blended.
Add Cool Whip and mix well.
Pour into pan and refrigerate 2 hours.
Top with pie filling and serve.
Mix graham cracker crumbs as directed on box of Jell-O; pack firmly into a glass casserole dish.
Mix cheese cake mix as directed for 2 cheese cakes.
Pour over graham cracker mixture. Place in refrigerator for 1 hour.
Mix together cheese cake crumbs, sugar and margarine.
Press into bottom of foil lined muffin cups or 12 paper muffin cups.
Mix cream cheese, Cool Whip, cheese mixture from cheese cake mix and milk until smooth.
Line ladyfingers on bottom and around sides of a spring-form pan.
Pour cream cheese mixture in pan. Put in refrigerator for about 8 hours.
Before serving, pour topping of your choice on top.
Follow package directions for cheese cake.
Chill.
When cold, add cherry to top and enjoy.
Mix the crushed crackers, butter and 1/2 cup powdered sugar and spread in cake pan.
Mix cracker crumbs, oleo and powdered sugar.
Press in 9 x 13-inch pan (up sides).
Save some for top.
Dissolve and cool over cold water, Jell-O and hot water.
Cream the cheese, sugar and vanilla; cream together with fork.
Chill evaporated milk, beaters and bowl.
Whip until stiff (approximately 5 to 7 minutes).
Add Jell-O , then cream cheese; blend.
Pour into crust.
Top with reserved crumb mixture.
Store in refrigerator 12 hours or more.
Beat softened cream cheese until smooth; gradually add 1/2 cup of milk and beat until smooth.
Add remaining milk and instant pudding.
Beat well.
Pour into cooled graham cracker crust.
For extra lemon flavor, add a few drops of lemon juice.
rumbs.
Cream the cream cheese, egg yolks, vanilla and white
Cream the cream cheese to room temperature.
Add lemon juice, vanilla and milk.
Beat until creamy.
Pour into pie crust.
Set for 2 hours.
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.
Combine crumbs, 3 tablespoons sugar and oleo for 9-inch crust. Bake
at
325\u00b0
for 10 minutes.
Mix cream cheese, 3/4 cup sugar, lemon juice and rind.
Mix well.
Add eggs, one at a
time. Pour
mixture
in crust and bake at 300\u00b0 for 55 minutes.
Combine sour
cream,
2 tablespoons sugar and vanilla; spread over cheese cake.
Bake 10 minutes more.
FOR CHEESE CAKE TOPPING:
In a small
Set aside.
Mix cream cheese in a large bowl with
Beat together cream cheese and 1 cup sugar.
Beat in eggs, one at a time.
Mix well.
Mix crumbs and oleo together and press into baking pan.
Pour cream cheese mixture over and bake at 350\u00b0 for 35 minutes.
Mix sour cream, 1/4 cup sugar and vanilla together.
Pour over baked cheese cake.
Bake at 500\u00b0 for 5 minutes.