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.
et aside 2 yellow Smarties for eyes. Arrange remaining Smarties over
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.
n a cookie sheet.
Bake for 50 minutes.
Remove from
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.
Combine the crumbs, butter and sugar; press into an ungreased 13in x 9in x 2in dish. Chill for 1 hour.
In a mixing bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over the crust; chill for 30 more minutes.
Layer with bananas, then ineapple, then strawberries.
Carefully spread on Cool Whip and sprinkle with nuts. Chill until ready to serve.
spray lightly with nonstick oil; for easier removal and slicing.
ilk) chill in the fridge for 15 minutes, then spread over
eanut butter. Microwave on High for one minute. Remove from Microwave
o is put the ingredients for the cakes, except the orange
adyfingers (reserving any remaining ones for other uses).
Spread the
Cake:.
In a saucepan, combine couscous, amasake, water, juice, and salt. Heat and stir for 10 minutes, or until couscous swells and becomes soft. Add vanilla. Pour into cake pan, smooth the surface, and add topping.
Topping:.
Arrange strawberries on top of cake artfully. Dissolve kudzu in juice, add lemon peel, heat and stir until it thickens. Add vanilla. Pour over strawberries and cake. Let cool for an hour in the refrigerator before serving.
Combine and mix first 5 ingredients until completely mixed.
Layer mixture with bananas and wafers.
Spread the remaining cool whip on top. Refrigerate for a couple of hours.
Mix graham cracker crumbs, butter and cinnamon in a bowl. Press firmly into bottom and up sides of 8-inch pie plate. Refrigerate until firm.
For the filling, beat cream cheese until smooth. Add condensed milk, lemon peel and juice, and vanilla. Beat until creamy. Pour into crust.
Refrigerate overnight. Garnish with additional grated lemon and lime peel.
nd let the cake mellow for 24 hours in the refrigerator