|The Tea Drinker's Handbook|
|by Christine Barbaste|
In a skinny-no-whip-mocha-latte world, The Tea Drinker's Handbook is a refreshing return to America's roots in tea-drinking.
Results 51 - 60 of 256 for easy cheese cake
Cream all 3 packages of cream cheese with hand mixer. ... smooth. Pour in lime juice and vanilla flavoring. Pour into pie crust and refrigerate until set.
Cream together the cheese and sugar well. Add Cool Whip. Pour into graham cracker crust and chill. Top with cherries or blueberries (I use pie filling).
Mix cream cheese and Cool Whip ... sugar and mix well. Pour into a graham cracker crust. You can add topping, if you like-- blueberry, cherry, or strawberry.
Beat until smooth: softened cream cheese, milk and instant pudding. Pour into pie crust and refrigerate until set. Put pie filling over top before serving.
Combine graham cracker crumbs from cheese cake package, pecans and ... mixture over cheese cake. Chill at least 1 hour before serving. Makes 7-8 servings.
Cream sugar and cream cheese together until smooth. ... and pour into pie shell. Top with topping of your choice. Refrigerate for 1 hour prior to serving.
Place 1 vanilla ... liner. Mix cream cheese, vanilla and ... cool. Chill. Top with fruit preserves, nuts or chocolate. Makes 12. Actual size is cupcake size.
Blend cream cheese. Blend together ... cream cheese. Add Cool Whip and mix well. Pour into graham cracker crust. Cover with cherry pie filling. Refrigerate.
Line sides and ... Beat together cream cheese, sugar, vanilla, ... for 15 minutes. Chill for 5 hours. Top with blueberries. Remove sides of pan and serve.
Mix cheese, milk, juice and vanilla. Pour into pie shell. Chill at least 3 hours before serving. Add fruit topping if desired.
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