ake in 350\u00b0 oven for 8 minutes.
Let cool
FOR CHEESE CAKE TOPPING:
In a small
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.
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 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.
Heat oven to 350\u00b0.
Grease pie plate (9 x 14 1/2-inch).
Place milk, vanilla, eggs, sugar and Bisquick in blender container. Cover and blend on high for 15 seconds.
Add cream cheese.
Cover and blend on high for 2 minutes.
Pour into plate and bake until center is firm, 40 to 45 minutes.
Cool.
Spread cheese cake topping carefully over top.
Garnish with fruit.
Mix cheese cake mix according to directions except add 1/2 cup of milk extra for each box.
On bottom of a large, deep, glass bowl, layer thin sliced pound cake, then layers of cheese cake mix, Cool Whip.
Make another layer of each.
Keep in refrigerator.
Mix together cheese cake crumbs, sugar and margarine.
Press into bottom of foil lined muffin cups or 12 paper muffin cups.
Mix milk, cream cheese, vanilla and lemon juice together well, then pour into prepared crust and refrigerate.
Serve with cherry pie filling for cherry cheese cake or my personal favorite is to serve with strawberry pie filling over the chilled cheese cake.
Combine ingredients as above.
Pour into shell of graham cracker crumbs as for a pie crust.
Bake at 350\u00b0 for 45 minutes to 1 hour (until firm and browned).
For pineapple cheese cake, add 1/2 cup crushed pineapple, drained.
Melt butter and stir in vanilla wafers and sugar; mix until blended well.
Press into a large cake dish or baking dish.
Bake at 300\u00b0 for 5 to 7 minutes.
Cool and add the cheese cake mixture.
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.
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.
Prepare crust of cheese cake according to directions on package; add cinnamon.
Prepare filling according to directions on box and then add (using mixer) the sour cream, cream cheese and Cool Whip.
Refrigerate before serving.
Top with a can of prepared cherry pie filling.
Serves 6 to 8.
Prepare the yellow cake mix as directed for a 9 X 13 pan
spray 9x13\" pan with oil and set oven to 350\u00b0F.
spread the coconut and pecan pieces evenly on the bottom of pan.
prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
mix well together: margarine, cream cheese, vanilla and powered sugar.
spoon over cake in dollops, no need to spread evenly.
bake for approx 40-50 minutes.
check with toothpick for doneness.
cake will be cracked on top, but should be a moist cake.
r pan.
Mix cream cheese and sugar in bowl until
Crumble angel food cake.
Mix softened cream cheese with milk and sugar.
Add Cool Whip.
Stir in cake until thoroughly mixed. Press into layer pan.
Top with blueberry pie filling. Refrigerate 1 hour before serving.
Or, refrigerate cake mixture overnight and top with pie filling the next day just before serving.
(Put pie filling in refrigerator to chill.)
Mix together flour, butter or margarine and pecans.
Mix in a 9 x 13-inch dish.
Press out to sides of pan, covering all of the bottom.
Bake at 425\u00b0 for 12 minutes.
Let cool.
Mix Cool Whip, cream cheese and sugar together and spread over cooled crust. Place in refrigerator for 2 hours to chill.
Spread 1 can blueberry pie filling over chilled cream cheese mixture.