Let’s have dessert!
2 C crushed graham crackers
1/2 C melted butter
1/4 C white sugar
1 8-oz. pkg. cream cheese, room temperature
1 C heavy whipping cream
1 C powdered sugar
1 large can of cherry pie filling
Preheat oven to 350 degrees. For crust – Mix crushed graham crackers, melted butter and white sugar together. Then press evenly into an 11×7 baking dish. Place into oven for 5-8 minutes. Set crust in fridge to cool while you prepare filling … if it’s too hot, it will cause filling to melt when you add it later.
For Filling – With an electric mixer in a large bowl, whip heavy cream until it forms small peaks and thickens. Be careful not to go overboard since it will eventually turn into butter if you whip it too much. In another bowl, mix cream cheese and powdered sugar. Fold in heavy cream that you whipped earlier. Then take this mixture and gently pour it onto graham cracker crust (use a spatula and be gentle since crust will be a looser type). Then spread cherry pie filling on top. Refrigerate overnight – The longer, the better.
12 oz. vanilla wafers
1-1/2 C granulated sugar, divided
4 TBS (1/2 stick) unsalted butter, melted
2 8-oz. pkgs. cream cheese, softened to room temperature
2 C heavy cream
1 3-oz. box orange jello
1 C boiling water
1/2 C powdered sugar
1/2 tsp. vanilla extract
zest of one orange
Pulse vanilla wafers in a food processor until it resembles crumbs. Add 1/2 cup granulated sugar and melted butter, pulsing to combine. Spray a 9-inch springform pan generously with cooking spray and press mixture into bottom of pan and slightly up the sides. Chill in freezer for at least 30 minutes.
In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside. In a separate bowl, whisk together orange jello and boiling water until dissolved and set aside.
In a separate medium bowl, whip heavy cream, vanilla extract, and powdered sugar until stiff peaks form. Combine half of whipped cream mixture with orange jello mixture and the other half with cream cheese mixture.
Alternate spreading each mixture into pan, starting with cream cheese mixture and ending with whipped cream. Chill in fridge for at least 4 hours or overnight before serving.
2 sticks butter melted
I yellow cake mix
1 large can pineapple with juice
1 can cherry pie filling
1 can blueberry pie filling
1 C coconut
1 C sliced almonds
Spread crushed pineapple and pie fillings into bottom of 9×13 baking pan sprayed with cooking spray. Stir well to combine. Sprinkle coconut over pie fillings, then almonds. Cover with dry yellow cake mix. Drizzle butter over top.
Bake about 35-40 minutes at 350 until it starts to bubble around the edges. Cool. Serve with cool whip or ice cream, if desired.
She said, “You only need two tools in life, WD-40 and duct tape. If it doesn’t move and should, use WD-40. If it moves and shouldn’t, use duct tape.”
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(Melanie Behrens – email@example.com)
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