b>cheesecake pan. (or other pan of choice.) Bake at 350\u00b0F for
Set aside.
Make the cheesecake topping. Soften the cream cheese
poon filling over crust.
RASPBERRY COULIS.
Combine the sugar
Add cold milk to pudding & mix with an electric mixer.
Divide mixture in half, into two separate bowls.
Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other.
Fold 1/2 C Cool Whip into each mixture until thoroughly blended.
Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture.
Sprinkle with graham cracker crumbs.
Chill 24 hours.
he pan in the freezer for 15 minutes and then bake
xtending at 2 opposite sides for handles. For the cake, beat butter
For Chimichangas: Place 1 candy bar
FOR THE BISCUIT LAYER - Mix all
For cheesecake:.
Preheat oven to 325
he paper in place.
FOR THE CRUST: Use a food
nd add the sugar, beating for about 2 minutes. Beat in
For the crust:
Heat the
ven to 350 degrees.
For the crust:
Combine butter
ll the.
remaining ingredients for the cheesecake.
Pour into the
FOR THE CRUST:
Preheat oven
he sides, about 10 minutes for the crust and 25 minutes
firm crust) & bake for 10 minutes.
Reduce oven
ithout any gaps.
Refrigerate for 20 minutes then bake base
he prepared pan.\r\nBake for 10 minutes. Remove and cool
an, smooth top and chill for at least 4 hours.