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.
nch pan and bake in 350\u00b0 oven for 8 minutes.
cing over cake.
Set aside 2 yellow Smarties for eyes. Arrange
Bake cake mix according to directions on box and let cool. When cooled, crumble cake and then add other ingredients, adding milk last.
Mix well and pack into container such as fruit cake tin with glass in center or can be rolled into logs.
Chill overnight and store in refrigerator as this one keeps for a long time.
Melt the butter or margarine and marshmallows together. Chop up fruit and nuts. Crush graham crackers. Mix fruit, nuts, graham crackers, coconut and raisins. Add melted butter and marshmallows. Mix well. Press down well into 2 tube or Bundt pans (ungreased). Let stand for about an hour. Run hot water over the bottom of the pan until the cake comes out.
Bake
cake
mix
as
directed on box.
Crumble cake and fold in remaining ingredients.
Pack tightly in Bundt cake pan lined with
wax paper.
To decorate, put red and green candied cherries and pecan halves on top.
Refrigerate.
Melt marshmallows in water.
Mix remaining ingredients well and press into Pyrex dish or sheet cake pan lined with foil. Chill and slice.
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,
saucepan and boil gently for 3 minutes.
Cool in
Mix cake mix,
oil,
flavoring and eggs in a large bowl until smooth.
Add
fruit cake bits.
Roll in soft balls about the size of\twalnuts.
Place
on ungreased cookie sheet.
Bake 10 to 12 minutes or until slightly brown.
Remove from cookie sheet.
In
3-quart
saucepan,\tstir Pet milk, marshmallows and orange juice
over
low
heat
until marshmallows are melted. Remove from
heat.
Stir
in dates, raisins, walnuts, candied fruit
and candied
cherries.\tStir until well blended graham cracker crumbs and spices (spices may be omitted, if desired). Press firmly into 5 or 6-cup ring mold or loaf pan lined with wax paper.
Cover tightly
and
chill
for 2 days.
Makes a 3 pound cake.
In a small pan, combine sugar, water and flavoring and bring to a low boil.
Allow to cool and pour half the syrup over the cake.
Refrigerate remainder of syrup and pour over cake the next day.
Let cake stay chilled or frozen for at least one more day and then slice and enjoy.
Mix graham crackers, raisins, nuts and candied fruit.
Heat milk; add marshmallows and heat until melted.
Add butter and water; mix thoroughly.
Pour over graham cracker mixture and mix. Line pan with waxed paper.
Press mixture into pan.
Cover with waxed paper.
Refrigerate for 3 days before cutting.
Crust and sift crackers.
Add raisins, nuts
and cherries. Mix fruit and vanilla, then milk; mix well.
Press in pan which has been lined with wax paper.
Store in refrigerator for 24 hours before serving.
Mix first 3 ingredients in large bowl.
Mix remaining ingredients in separate bowl.
When both are well mixed, put together in one large bowl and mix.
Put into wax paper-lined loaf pans or angel food cake pan.
Cover with cloth and put in refrigerator to set for 7 days.
Keep in refrigerator.
aper inside.
Pack the fruit cake mixture down into the tube
Combine milk, marshmallows and orange juice in top of double boiler, let marshmallows melt.
Blend cracker crumbs and spices in large bowl.
Then add raisins, dates, nuts and candied fruit.
Stir in mixture of marshmallows with large spoon and hand until all crumbs are moistened.
Then pack tightly in greased pan and store in refrigerator for at least 12 hours.
Run knife around pan and take cake out.
Wrap in wax paper, then in foil and store.
Scald milk in double boiler.
Add marshmallows and cook, stirring until they melt.
Remove from heat and pour over graham crackers, raisins, candied fruit and nuts; mix thoroughly.
Place in wax paper-lined pan.
Press down firmly.
Cover with foil. Place it into refrigerator and allow cake to \"age\" for 1 month. Uncover once weekly and sprinkle with 1 teaspoon brandy.
Cook first 3 ingredients over low heat in a 3-quart saucepan until marshmallows melt.
Stir in dates, raisins, walnuts, mixed fruit and cherries.
Stir until well blended the mixture of cracker crumbs, cinnamon, nutmeg and cloves.
Press into a pan lined with wax paper.
Let cool for 2 days.
Cover tightly.