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Results 51 - 60 of 1,250 for 9x13 cheesecake cool whip
Soften cream cheese mix together with cake mix, milk and Cool Whip. Mix well. Pour into ... with plastic wrap and set in refrigerator for 2 days.
Follow directions on box. Add softened cream cheese. Add Cool Whip. Beat until smooth. Top with fruit or canned pie filling.
To make filling, beat 1 ... Spread a thin layer of Cool Whip. Sprinkle generously with sesame seeds. Refrigerate for at least an hour. Delicious!
Press into 9x13 inch pan; bake 20 minutes ... nice and fluffy. Pour over crust and top with cherry, blueberry, or strawberry pie filling. Chill.
Beat cheese until smooth, gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into ...
56. CHEESECAKE PIE
Beat cheese, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Chill until set, about 4 hours. Before serving, ...
Reserve 1 cup cake mix ... Bake for 1 hour. Let cool. Spread Cool Whip over cheesecake. NOTE: Have cheese, eggs, and milk at room temperature.
In a bowl, combine contents of crust mix packages, butter, and sugar. Press into bottom of an ungreased 10-inch spring form pan. Arrange ...
59. EASY CHEESE CAKE
Line pie shells with sliced ... and 1/3 of Cool Whip. Mix well. Fill pie ... Top with rest of Cool Whip. Refrigerate. Best when made a day ahead.
Combine cream cheese and sugar. Add Cool Whip. Add to pie crust. ... and chill. You may use blueberry, raspberry, etc., pie fillings if desired.
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