Chocolate Ribbon Pie

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Ingrients & Directions


4 oz Philadelphia Cream Cheese;
-softened
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
-crust
2 c Cold milk
2 pk (4 oz) JELL-O Chocolate
-Flavor Instant Pudding &
-Pie Filling

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until
smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom
of crust.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese
layer.

Refrigerate 4 hours or until set. Just before serving, spread
remaining whipped topping over pudding layer. Garnish with shaved
chocolate or chocolate curls.


Yields
8 servings

Brigitte Sealing’s Melba Cheesecake Pie

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Ingrients & Directions


1/4 c Butter
1 1/4 c Graham cracker crumbs
2 tb Sugar
1 cn 16 oz Sliced Peaches,drained
1 pk Cream cheese 8 oz
1/3 c Sugar
1/2 c Sour Cream
1 Egg
1/2 ts Almond Extract
1/3 c Raspberry Jam

Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until
melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and
sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until
hot. Arrange peaches in crust. Microwave cheese in glass bowl 1
minute on MEDIUM,or until soft.Blend in remaining ingredients,except
jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or
until edges are set,rotating once. Cool. Spoon jam on pie. or until
soft.

Yields
6 Servings

Eggnog Parfait Pies

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Ingrients & Directions


1 pk Lemon-flavored gelatin 2 Well-beaten egg yolks
1 c Hot water 2 Stiff-beaten egg whites
1 pt Vanilla ice cream . . .
. . . 4 To 6 baked pastry tart
1/4 ts Nutmeg -shells
3/4 ts Rum flavoring

. . . Whipped cream Candy decorettes

Dissolve gelatin in hot water. Cut ice cream in 6 chunks; add to
gelatin and stir till melted. Chill until partially set. Add nutmeg
and flavoring. Stir in egg yolks; fold in egg whites. Pour into
cooled tart shells; chill till set. Top with whipped cream and
sprinkle with candy decorettes.

Yields
6 servings

Iced Coffee And Chocolate Pie

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Ingrients & Directions


1/4 c Milk — cold
2 pk Unflavored gelatin
1 c Milk — heat to boiling
2 c Vanilla ice milk
1/3 c Sugar
2 tb Instant coffee granules
1 ts Vanilla extract
1 Keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW.
Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until
gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and
vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2
hours. Garnish with whipped topping and chocolate curls.


Yields
8 Servings

John Nunziata’s Chocolate Cheesecake

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Ingrients & Directions


1 1/2 c Graham wafer crumbs
5 tb Butter – melted
2 tb Sugar
2 tb Chocolate – semisweetened,
Grated
3 Eggs
1 ts Vanilla
1 c Sugar
3 pk Cream cheese – 8-oz.
12 pk Chocolate – semisweet,
1-oz. squares
1 c Sour cream
3/4 c Butter – melted
Whipped cream (optional)

Contributed to the echo by: Fred Towner Originally from: Calgary Sun –
Monday, June 18, 1990 John Nunziata’s Chocolate Cheese Cake

Combine first four ingredients and press into the bottom of a 8-inch
springform pan. Beat eggs and sugar with electric beater until a pale
mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream,
butter and vanilla. Add to cheese mixture and stir. Pour batter into pan.
Bake at 325F for 2 hours or until centre is firm. Cool on wire rack. Remove
from pan. Chill and serve with whipped cream.

Serves 10.

From

Yields
10 Servings

Jerry’s Famous Fabulous Cheesecake

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Ingrients & Directions


-CRUST-
1 1/2 pk Graham cracker crumbs
1 c Sugar
1 ts Cinnamon
1/4 c Pecans, chopped
3/4 c Butter, melted

FILLING
1 lb Cottage cheese, small curd
1/4 lb Butter, melted & cooled
2 8 oz pkgs cream cheese
1 1/2 tb Lemon juice
1/2 ts Vanilla extract
1 1/2 c Sugar
3 tb Cornstarch
3 tb Flour
4 Eggs
1 pt Sour cream

CRUST: Mix dry ingredients. Add butter and blend. Press the crust on the
bottom insides of a 10″ spring form pan.

FILLING: Use electric mixer on medium speed. Stir the cottage cheese. Add
the remaining ingredients, beating well after each addition. Bake at 350^
for 30 minutes; reduce heat to 325^ and bake an additional 30 minutes. Turn
oven off and let the cheesecake sit in the oven with the door closed for 1
hour. Use fresh blueberries of strawberries for topping.


Yields
12 Servings

Jelly Bean Confetti Cake

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Ingrients & Directions


2 c All-purpose flour
3/4 c Miniature jelly beans, cut
In
Half (not licorice)
1 c Sugar
1 c Butter or margarine,
Softened
1 pk 8 oz. cream cheese,
Softened
1 ts Vanilla
3 Eggs
1 1/2 ts Baking powder
1/4 ts Salt
Confectioners’ sugar

Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube
pan or angel cake pan. Lightly spoon flour into measuring cup. Level off.
In small bowl toss jelly beans with 2 tablespoons of the flour. Set a side.
In large bowl, beat sugar, butter, cream cheese and vanilla until well
blended. Add eggs, one at a time, beating well after each addition. Add
remaining flour, baking powder and salt. Blend well. Spoon 1 cup of batter
evenly over bottom of prepared pan. Stir jelly beans into remaining batter.
Spoon into baking pan. Bake in a 325 degree oven for 50-60 minutes, or
until toothpick inserted in center of cake comes out clean. Cool upright in
pan 10 minute s. Invert on serving plate. Cool completely. Sprinkle with
confectioner s’ sugar.


Yields
1 Servings

Jello Rainbow Cake

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Ingrients & Directions


1 pk White cake mix
2 pk Jello (3 oz) any flavor
2 c Boiling water
1 pk Cool whip, thawed (8 oz)

Bake cake mix as directed on package. Remove from pans to cool. Rewash
pans and put cakes back in them when the cakes are completely cooled. It is
best to use 2 8-9″ round cake pans but you can use an oblong pan if you
want. After cakes have been place back into pans (top side up), prick them
with utility fork at 1/2″ intervals. Meanwhile, dissolve each flavor
separately in 1 cup boiling water. Carefully pour one flavor gelatin over
each cake layer (if using oblong pan you must use the same flavors for the
2 pks).
Chill 3-4 hours. Dip one cake pan in warm water for 10 sseconds, then
unmold cake layer onto serving plate. Top with about 1 c. cool whip. Unmold
second cake layer and carefully place on first layer. Frost with remaining
topping. Chill. Great moist’n fruity cake especially for those who like a
light, refreshing cake that is not too sweet.

From

Yields
10 Servings

Jello Flavored Cake

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Ingrients & Directions


1 1/2 c Granulated sugar
2 c Cake flour
2 ts Baking powder
1 pk (3 ounces) jello
3/4 c Milk
2/3 c Oil
2 tb Lemon extract
4 Eggs separted

Contributed to the echo by: Janice Norman Jello Flavored Cake In one mixing
bowl sift 1-1/4 cups of the sugar, flour, baking powder and gelatin
together. In another bowl, combine milk, oil and lemon extract.

Beat the liquids into the dry ingredients until batter is smooth. Beat egg
yolks in one at a time into the batter. Whip egg whites until stiff but not
dry with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into
the batter.

Grease ring pan with vegetable shortening and dust with flour. Spoon batter
into pan and bake at 325 F. 40 to 50 minutes until cake springs to the
touch. Turn out immediately onto a wire rack.

Decorate with a thin icing and trim with what ever you want.

Note: I used strawberry jello and extract and decorated after drizzling
icing on top with fresh strawberries cut in half. I also have used orange
jello. Decorate with candied orange slices. I also found that 40 minutes
was too long to bake this cake in my oven.

From

Yields
1 Servings

Jello Cake

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Ingrients & Directions


1 pk Strawberry jello 4 serv
1 pk Cake mix-white NOT yellow

TOPPING
1 Envelope dream whip mix
1 sm Package ins.van.pudding mix
1 1/2 c Cold milk
1 ts Vanilla

Dissolve jello in 3/4 c boiling water. Add 1/2c cold water and set aside at
room temp.

Mix and bake cake as directed in 9 x 13 pan. Cool 20-25 mins. Poke holes in
cake with end of wooden spoon, about 1 1/2 inches apart. With cup, slowly
pour jello mixture into holes.

Refrigerate cake and prepare topping. In chilled bowl, blend whipped
topping mix, pudding, cold milk and vanilla til stiff, 3-8 minutes.

Immediately frost cake. Store in frig and serve chilled.

From

Yields
24 Servings