The Dynamic Duo
Yum Yum
Melt 1 stick oleo and mix with 2 c graham cracker crumbs (some I have eaten taste like they used cinnamon graham crackers)
Press into 9 x 12 pan bake at 375 for about 5 minutes. Remove and cool completely.
Beat well 8 oz cream cheese, add 1 (12 oz) Cool whip , blend well and spread over crust. (you can can top with more plain cool whip now if you want) Then spread on 18 oz of strawberry pie filling or use sliced fresh strawberries. Refrigerate til set.
Aunt Donna on my mom’s side has been making this since I was a little bitty girl and other relatives have continued to make it over the years too. It is truly one of my favortite desserts.
Crust:
1 stick butter, softened, but NOT melted.
1 c flour
2 T sugar
about 24 pecan halves
Mix first 3 ingredients in 8 x 9 square dish or 9 inch pie plate. Press into pan and then press pecan halves into bottom of crust. Bake at 350 until golden brown. (watch closely!) Cool completely before filling.
Filling:
Using an electric mixer
1 8 oz Philly cream cheese
1 T milk
cream together and add:
1 c powdered sugar, blend well
Mix one envelope of Dream Whip according to package directions. Then mix it into cream cheese mixture.
Slice one large banana and place pieces over cooled crust. (we sometimes leave out the banana).
Pour cream mixture over bananas.
Top with one half to one can Blueberry pie filling (Hannah makes it w/cherry and it’s great)
Chill at least a couple hours.
This recipe is awesome, it tastes like a mixture of no bake cheesecake and keylime pie. I never use the glaze, I just serve it with blueberry or cherry pie filling on top. 1 (9-inch) crumb crust
1 (8 oz.) pkg. cream cheese, softened at room temperature
1 can Eagle Brand milk
1/3 c. lemon juice (measure accurately; do not use lemon extract)
1 tsp. vanilla
1 (1 lb. 5 oz.) can cherry pie filling or cherry glaze
In medium bowl, beat cream cheese until light and fluffy. Gradually add Eagle Brand milk and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2-3 hours. Garnish with chilled cherry pie filling or cherry glaze. Serves 8.
CHERRY GLAZE:
1 (1 lb.) can sour pitted cherries
1/4 c. sugar
1 tbsp. sugar
2 drops red food coloring
Drain cherries, reserving juice. In small saucepan, combine sugar with cornstarch and juice. Stir over low heat constantly until thickened and clear. Mix in food coloring and cherries. Cool.
Penny’s fast and easy low carb cheese cake (loved!) great flavor! 08/07
#1
2 (8 oz) cream cheese
2/3 cup Splenda
1/3 cup Whey Low www.wheylow.com
2 eggs
1/8 cup water
1/8 cup cream
1 t vanilla
Mix all with electric mixer and pour into a large pie plate and make at 325 until done.
#2
4 blocks cream cheese
1 ¾ c Splenda
2 scoops Somersweet
¼ c whey low
2 tsp vanilla
¼ cup water
¼ cup cream
4 eggs
Mix all with electric mixer, bake in a 9 x 13 pan sprayed with Pam, at 350 for about 40 minutes, will puff real high and then fall.
Pistachio Cream Cheese Fingers
“These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.”
INGREDIENTS:
1 cup butter, softened
1 cup white sugar
1 (8 ounce) package cream
cheese, softened
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 (3 ounce) package instant
pistachio pudding mix
1 teaspoon baking powder
1/2 teaspoon salt
3 (1 ounce) squares semisweet
chocolate
1 teaspoon shortening
DIRECTIONS:
1. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
3. Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
4. In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.
8 oz Cream Cheese [Reg or Lite or FF]
2 Tbls Margarine
¼ c. Milk
½ tsp Garlic Powder
2 cans Corn, drained
2 cans Chili Peppers, diced, not drained
2 Tbls Chopped Onion, if desired
Preheat oven to 325° or put in microwave safe dish and cook for 15-20 minutes.
Soften 8 oz cream cheese, add 2 Tbls margarine, ¼ c. milk and ½ tsp garlic powder. Stir to mix well. Add 2 cans drained, whole kernel corn (canned or frozen) and 2 cans of Chili peppers (not drained) and some chopped onion, if desired. Bake uncovered for 20-25 minutes. I’ve also cooked this in the microwave and it’s good too!
