For crust: Combine the crust ingredients and spread over bottom of a 9\" greased glass pie plate.
For cheesecake: Whip the cream until it peaks.
In separate bowl, mix the rest of the ingredients until smooth.
Fold the whipping cream into the mixture.
Pour into pie pan, and refrigerate to chill.
et aside 2 yellow Smarties for eyes. Arrange remaining Smarties over
nch pan and bake in 350\u00b0 oven for 8 minutes.
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.
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.
Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
Press crumbs into the bottom and sides of pie plate using fingers.
Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
Mix in raspberries.
Spoon into crust.
Refrigerate at least 1 hour.
br>Bake at 350 for 10 minutes, or until lightly browned.
Cheesecake
own evenly to form base for cheesecake.
Place in fridge to
efore pouring over the cold cheesecake.
Refrigerate.
For the base, combine biscuits & butter,
pread evenly. Refrigerate the cake for 3 hours, or until set
oconut and cream in blender for 4 minutes; set aside to
o form a crust. Chill for 30 mins.
Puree and
ack of the spoon. Chill for 20 mins.
Pour the
ase of prepared pan. Chill for 15 minutes, until firm.
xtending at 2 opposite sides for handles. For the cake, beat butter
rust for at least 10 minutes (or longer).
The Cheesecake Filling
For Crust:.
combine crust ingredients
reheat oven to 325.
For crust: Mix the graham cracker