4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tablespoon milk
1 Tablespoon sugar
1 8-oz tub Cool Whip (thawed)
1 graham cracker pie crust
1 Cup milk
1 15-oz can pumpkin
2 pkg Jello Vanilla Instant Pudding mix
1 tsp ground cinnamon
½ tsp. Ground ginger
¼ tsp. Ground cloves
MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
Fruit Cobbler
Ingredients for Filling
4 cups fruit
½ cup sugar
2 Tablespoons cornstarch
Directions for Filling
Prepare fruit as appropriate. Put prepared fruit into 8" x 8" baking dish. Combine sugar and cornstarch. Sprinkle over fruit.
Ingredients for Crust
1 stick softened butter
1 cup sugar
1 egg, slightly beaten
1 cup self-rising flour
Directions for Crust
Mix butter and sugar. Stir in egg; gradually add flour and mix well. The mixture will have a consistency between that of heavy cake batter and light biscuit dough. Drop spoonfuls on top of fruit. The topping will spread out as it cooks. Bake at 325 degrees until light brown and the topping doesn't shake — usually 45-50 minutes. Test the same as you would a cake. Straw should come out clean. When doubled this recipe works well in a 9x13 baking dish. It will take 1 ½ to 2 hours to bake. Test at 1 hour and 45 minutes.
Cherry O'Cream Pie
(the most sinful, delicious, get-fat-quick pie on the face of the planet)
1 can of cherry pie filling
1 8 oz package of cream cheese--don’t use low fat, it makes it runny.
1 can of Eagle Brand sweetened condensed milk
1/3 c of lemon juice
1 tsp vanilla
one 9 inch graham cracker crust, half baked.
Allow cream cheese to get to room temperature, make sure other ingredients are also room temp. Mix cream cheese, sweetened condensed milk, lemon, and vanilla until creamy, and pour into pie crust. Chill in the refrigerator over night, or at the very least, two hours. Top with cherry pie filling.
Snickers Cheesecake
Crust
1 package Betty Crocker Plus Butter Recipe cake mix (optional 1/2 mix for 9 x 13 pan)
1/2 cup butter, softened
Filling
3 8 oz packages of cream cheese, softened and at room temperature
1 cup sugar
3 TBS flour
1 to 1 1/2 tsp vanilla
3 eggs at room temperature
3 large Snickers bars (not King-size, coarsely chopped, or 9 small candy bars
Topping
1/2 cup firmly packed brown sugar
1 cup chopped peanuts
1/4 cup caramel and chocolate fudge ice cream topping
Heat oven to 325. Combine cake mix and butter at low speed until crumbly. Reserve 1 cup of crub mixture for topping. With floured fingers press remaining mixture in bottom and 1 1/2 inches up the sides of an ungreased 10 or 9 inch spring form pan.
Combine cream cheese, sugar flour and vanilla. Beat until smooth. Add eggs and mix well. Stir in chopped candy bars. Pour into crust lined pan.
Combine reserve crumb mixture, brown sugar, and peanuts, mix well. Sprinkle evenly over filling.
Bake at 325 for 70 to 85 minutes or until center is set and crumb mixture is golden brown. Drizzle caramel and fudge topping over top. Bake an additional 8 to minutes. Run knife around the sides of the pan to loosen. Cool completely. Remove sides of pan. Refrigerate 4 to 5 hours or overnight. Store in fridge. Serve cold or at room temperature.
Ooey Gooey Goody Bars
1 box fudge brownie mix
water, oil and eggs, as called for on brownie mix box
1 (1-pound) container vanilla frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 (12-ounce) bag semisweet chocolate chips (about 2 cups)
Caramel topping (optional)
Preheat oven to 350 F. Grease bottom of a 9 x 13-inch baking pan with shortening or non-stick cooking spray. Make and bake the brownies, following the instructions on the box. Let cool about 1 hour. Frost brownies with frosting. Sprinkle with peanuts and refrigerate.
Measure cereal into large bowl. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Let cool before cutting, about one hour. Store leftover bars in tightly covered containers at room temperature. Optional: Drizzle caramel topping over the top of bars.
Ice Cream Pie
Crust:
20 Oreo cookies, crushed
1 stick margarine, melted
Mix ingredients and press into a pie pan.
Topping:
Ice cream, slightly softened (the amount depends on how high you want to pile it)
Ice cream topping
Whipped topping
Shaved chocolate, sprinkles or nuts (to sprinkle on top)
A cherry to top it off
Pile the ice cream on top of crust. Pour on topping. Layer with the rest of the ingredients and freeze.
Apples! So good for you--here's a whole page of recipes: APPLES
