No Bake Cheesecake
INGREDIENTS: Sugar, Birthday Cake Flavoring (maltodextrin, modified food starch, natural & artificial flavors), Sugar Sprinkles (sugar, cornstarch, palm oil, confectioner’s glaze), Yellow #5, Red #40 & #3, Blue #1, Carnauba Wax.
dessert mixes recipes
FRUIT DIP OR CRACKER / COOKIE DIP If you are making a dip, serve with animal crackers, ginger snaps, graham cracker dipping sticks, chocolate covered graham cracker cookies or mini Vanilla Wafers. For a fruit dip, serve with apple slices, orange slices, pears, peaches, cantaloupe or grapes. Try two or three different flavors with a variety of foods to dip into the dips.
TARTS Fill tart shells with our dessert dips and then add some of the toppings listed below. The dips also act as a great filling for cannoli or cream puffs.
BITE SIZED MINI CHEESECAKES Another great idea for parties is Mini Cheesecakes. Buy some mini cupcake baking cups (liners) and put a full sized Vanilla Wafer in the bottom to act as a crust. Then fill the baking cups with our dip mixes topped off with one or more of the toppings listed below. Try two or more different flavors or toppings.
FULL SIZED CHEESECAKES One of our prepared packages of dessert mix will fill a 9″ graham cracker pie shell. It will be level at the top of the crust, but not mounded high. The toppings you use may add height and beauty to the cheesecake. Freeze and partially thaw before serving for best results. (See list of toppings below.)
THICKER CHEESECAKE For a thicker consistency cheesecake, use 16 oz. of cream cheese and no Cool Whip. You may want to add some sugar or artificial sweetener to the mix to compensate for the sugar usually provided by the Cool Whip (actually any whipped topping may be used instead of Cool Whip).
SPREADS Spreads are made the same as cheesecakes, above – with or without Cool Whip, depending on how thick you want the spread to be. I suggest using the Cool Whip version. If you use all cream cheese, you may want to add some sugar or artificial sweetener to the product for added sweetness.
These spreads are fantastic on bagels, waffles, nut breads, toast, muffins, cookies, graham crackers, and pancakes. Use them between cake layers and as icing for an unbelievable Boston Cream Pie!
CHEESE BALLS For a cheese ball, you will want to use all cream cheese (16 oz) – no Cool Whip. You may wish to add some sugar or artificial sweetener, if you feel you need it. Keep it in the refrigerator for four hours. Roll in a TOPPING listed below, or sprinkle a topping on top of the cheese ball. Great with fruit slices, butter cookies, chocolate covered graham cracker cookies or regular graham crackers.
CREAM PIES Use both cream cheese and whipped topping for this recipe. You may also freeze the pie and serve it semi-thawed if you like it that way. I like my cream pies mounded high. One prepared package of mix will bring a 9″ graham cracker (or chocolate cookie) pie shell to the top of the crust. If you wish to have a higher mounded pie, as I do, use another half batch of mix. (You can freeze the other half.) Another option for a higher mounded pie with our Banana Cream Pie dessert mix, is to add one to one and a half bananas – sliced, and put into you finished pie filling. Fold it in gently and it adds enough extra volume to fill the pie shell with a nice high mound. With our other dessert mix flavors, you can add many of the TOPPINGS listed below to create a higher pie or just because it adds another delicious flavor to your wonderful pie.
PARFAITS – What a dazzling display of color and flavor you can make with parfaits using our dessert dips. Add two or more flavors of dessert dip, alternating between layers of whipped topping, fresh berries, chunks of pound cake, and whatever else your imagination dictates. Use some of the TOPPINGS listed below and you can’t go wrong.
MOUSSE – The easiest way of all to serve our delicious dessert dips. Just mix them up with cream cheese and whipped topping and put them in serving dishes with a TOPPING listed below. Grab a spoon and get ready for the compliments.
CAKE FROSTING – I met a lady at a craft show that told me she uses my dessert mixes as a cake frosting. Use a little less cream cheese and a little more whipped topping to make it thinner to just the right consistency for frosting and easily spreadable. It adds a whole new dimension to your cakes. It’s kind of like a Boston Cream Pie, but it’s a cake. And remember, you can freeze them. What a great idea.