Answer:
Fruity Frozen Cheesecake
Prep Time: 20 min
Total Time: 6 hr 20 min
Serves: 12
Recipe Rating:
Ingredients
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1-1/3 cups fruit juice*
2 cups sliced, fresh strawberries, blueberries or raspberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thaw
Preparation
MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform vessel; cool. (Bake at 300°F for 10 minutes if using a dark nonstick springform container.)
BEAT cream cheese and 3/4 cup sugar with electric mixer on surrounding substance speed until well blended. Add fruit liquid; mix until blended. Gently stir in berries and whip topping.
POUR over prepared crust. Freeze 6 hours or until firm. Let stand at room temperature 15 minutes earlier cutting to serve.
TIP: *Orange liquid, raspberry juice, limeade, grape liquid or pink lemonade work well surrounded by this dessert.
Lem'n Berry Cheesecake
Prep Time: 10 min
Total Time: 1 hr 10 min
Serves: 8
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup COUNTRY TIME Lemonade Flavor Drink Mix
2 Tbsp. sugar
1/2 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)
Preparation
BEAT cream cheese, drink mix and sugar surrounded by large bowl until resourcefully blended. Gradually add contained by milk, mixing until well blended. Gently stir surrounded by whipped topping.
SPOON into crust.
REFRIGERATE 1 hour or until prepared to serve. Garnish with assorted fresh berries.
Great Substitute: Substitute COUNTRY TIME LEM'N BERRY SIPPERS Drink Mix for COUNTRY TIME Lemonade Flavor Drink Mix.
Cookies 'N Cream Cheesecake Squares
Prep Time: 20 min
Total Time: 4 hr min
Serves: Makes 18
Ingredients
50 OREO Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter or margarine, melt
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
Preparation
PLACE 30 of the cookies in food processor container; cover. Process 30 to 45 second or until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch baking container.
MIX cream cheese, sugar and vanilla with electric mixer on prevailing conditions speed until well blended. Add eggs; mix newly until blended. Chop remaining 20 cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with remaining chopped cookies.
BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.
S'Mores Cheesecake Squares
Prep Time: 20 min
Total Time: 4 hr min
Serves: Makes 18
Ingredients
18 HONEY MAID Honey Grahams, divided
1/3 cup butter or margarine, melt
1-1/4 cups sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs
6 bars (1.55 oz. each) milk chocolate candy banister, coarsely chopped, divided
1 cup JET-PUFFED Miniature Marshmallows
Preparation
CRUSH 14 of the graham crackers, measuring just about 2 cups crumbs. Coarsely chop remaining 4 graham crackers; set aside.
MIX graham cracker crumbs, butter and 1/4 cup of the sugar. Press onto bottom of 13x9-inch baking pan.
BEAT cream cheese, remaining 1 cup sugar and vanilla beside electric mixer on medium speed until ably blended. Add eggs; mix until just blended. Stir surrounded by 1/2 of the chopped candy. Pour over crust. Sprinkle with remaining candy, marshmallows and chopped graham crackers.
BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.
PHILADELPHIA(R) Marble Brownies
Prep Time: 20 min
Total Time: 1 hr min
Serves: Makes 24
Ingredients
1 pkg. (21-1/2 oz.) brownie mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/2 tsp. vanilla
1 egg
1 cup BAKER'S Semi-Sweet Chocolate Chunks (optional)
Preparation
PREPARE brownie mix as directed on bunch; spread into greased 13x9-inch baking pan.
MIX cream cheese, sugar and vanilla contained by medium bowl next to electric mixer on medium speed until ably blended. Add egg; mix until blended. Pour over brownie mixture; cut through batter with spear several times for marble effect. Sprinkle with chocolate chunks.
BAKE at 350°F for 35 to 40 minutes or until cream cheese mixture is weakly browned. Cool in jar on wire rack. Cut into squares.
Velvet Chocolate Cheesecake
Prep Time: 20 min
Total Time: 5 hr 10 min
Serves: 10
Ingredients
30 CHIPS AHOY! Real Chocolate Chip Cookies, divided
1/4 cup (1/2 stick) margarine or butter, melt
1-1/3 cups sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup unsweetened cocoa powder
2 eggs
1-1/2 tsp. vanilla, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
Preparation
CRUSH 20 cookies. Mix cookie crumbs and margarine; press onto bottom of 8-inch springform pan. Stand remaining cookies around side of jar; set aside.
RESERVE 2 Tbsp. sugar. Beat cream cheese in atmosphere bowl with electric mixer on atmosphere speed until creamy; beat within remaining sugar, cocoa, eggs and 1 tsp. vanilla until fluffy. Pour into prepared crust. Cover tops of cookies with nouns of aluminum foil before baking to avoid overbrowning.
BAKE at 375°F for 50 minutes or until cheesecake is puffed and toothpick inserted 1/2-inch from rim comes out clean; remove from oven.
BLEND reserved sugar, sour cream and remaining vanilla; spread evenly over cheesecake. Return to oven; overheat 10 minutes more. Cool completely at room temperature. Refrigerate for 3 hours or overnight. Remove side of jar. Garnish with whip topping and maraschino cherries, if desired.
Take a Shortcut: : To easily crush cookies into crumbs, process them surrounded by a blender or food processor.
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