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Results 71 - 80 of 156 for italian ricotta cake
Fold all ingredients into creamed ricotta. Bake 1 hour and 45 minutes at 375 degrees in greased pan (deep) or a cookie sheet. Sprinkle with almonds.
To prepare crust: In a ... springform or false-bottom cake pan. Preheat oven to 350 ... blueberries and mint leaves, if desired. Makes 8-10 servings.
Mix together ingredients for crust. Line bottom and sides of a 19 inch spring pan. Combine all ingredients for filling and mix by hand. ...
Blend ricotta and cream cheese well. Blend ... oven (no peeking). Delicious with cherry pie filling or whatever you prefer. It's good just plain.
Butter and flour a deep ... bowl mix the ricotta with the dry ingredients. Add ... and turn onto cake plate. Sprinkle with confectioners' sugar and cinnamon. NOTE: No crust.
Preheat oven to 325 degrees. Butter a 9 inch springform pan. Using electric beater, mix ingredients in order; adding sugar at intervals. ...
Mix cake as directed on box. Pour ... separate bowl, combine Ricotta, sugar, eggs and vanilla. ... whipped topping. Spread over cake. Refrigerate.
Preheat oven to 350 degrees. ... inch pan. Prepare cake as directed. Pour into prepared ... medium - mix Ricotta cheese, eggs, vanilla and sugar ... chocolate chips. Store cooled.
Grease and flour a 9"x13" pan. Mix the cake mix according to directions and ... bowl. Add the ricotta cheese. Carefully pour this mixture ... the cherry pie filling.
Make cake as box directs. Pour into ... Mix pudding and milk until blended thoroughly. Fold in Cool Whip. Spread on cool cake and refrigerate.
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