#3877 - Fluffy Strawberry Cheesecake

(by Shirley McNevich)

2 - ready-made graham cracker crusts
3 - 8oz. Philadelphia cream cheese (softened)
2 - 14oz. cans Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla (more if you wish)
1 - 12oz. Cool Whip (thawed)
fresh strawberries (washed and sliced)

In a mixer add the softened cream cheese--beat. Add condensed milk and vanilla--beat until smooth. Remove from mixer--add Cool Whip--stir well. Pour HALF of the cream cheese mixture into each of the graham cracker crusts. Arrange strawberry slices over the top of each cheesecake. Refrigerate overnight. Note: return leftover cheesecake to refrigerator immediately.

#3871 - Fresh Watermelon Pie

(by Shirley McNevich)

1 - 3oz. box watermelon Jell-O (if you can't find watermelon Jell-O, use strawberry instead)
1/4 cup water
12oz. Cool Whip (thawed)
2 cups bite sized watermelon pieces (seeds removed)
1 - 9" ready-made graham cracker crust

In a bowl add the Jell-O powder and water--mix well. Refrigerate until mixture starts to gel. Remove from refrigerator--add all of the Cool Whip--stir to mix. Add the watermelon pieces--stir to mix. Pour the whole mixture into the graham cracker crust. Place pie in freezer until firm (if you freeze it too long, you'll have to thaw it a bit because the watermelon pieces will get hard).

#3857 - Pecan Crisp

(by Shirley McNevich)

1 cup flour
1/2 cup butter
1 cup chopped pecans + extra for sprinkling
1 cup Domino's powdered sugar
1 cup thawed Cool Whip + extra for spreading
2 - 3oz. Philadelphia cream cheese (softened)
2 - 3.5oz. boxes Jell-O INSTANT French vanilla pudding mix
3 cups milk
1 small jar maraschino cherries

Drain the marachino cherries, slice each in half and place them on paper towels to drain. In a bowl add flour, butter and 1 cup chopped pecans--mix with a pastry blender to make crumbs. Press mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees 8-12 minutes or until lightly browned. Cool completely. In a mixer add both cream cheeses--beat. Add 1 cup thawed Cool Whip--beat. Slowly add powdered sugar--beat. Spread cream cheese mixture over the cooled crust. In a mixer add both boxes of French vanilla pudding powder and the milk--beat on low until mixed, then beat on medium speed until thickened. Spread the pudding mixture over the cream cheese layer. Spread a thin layer of Cool Whip over the pudding mixture. Sprinkle more chopped pecans evenly over the top. Arrange the maraschino cherry halves all over the top. Refrigerate until cold.

#3855 - Very Blueberry Cake

(by Shirley McNevich)

3 egg whites
1 box Duncan Hines white cake mix
2 pints fresh blueberries
1 cup water
2 - 8oz. blueberry yogurt
1 - 8oz. Cool Whip (thawed)

In a mixer add egg whites--beat until they peak, then set aside. In a mixer add the white cake mix powder, water, and one of the yogurts--beat. Remove bowl from mixer--add beaten egg whites and one pint of the blueberries--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 40-50 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the other container of blueberry yogurt, all of the thawed Cool Whip, and the other pint of blueberries--stir to mix. Spread the mixture over the cooled cake. Keep cake refrigerated.

#3854 - Coconut Cream Squares

(by Shirley McNevich)

Crust: 1 cup flour; 1/2 cup cold butter; 2 TBSP white sugar; 1/2 cup chopped pecans

Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1 - 12oz. Cool Whip (thawed); 3 - 3.5oz. boxes Jell-O INSTANT coconut cream pudding mixes; 1/2 cup Baker's angelflake coconut; 1 cup Domino's powdered sugar; 4 cups milk

Crust: in a bowl add the flour, cold butter, white sugar and chopped pecans--mix well. Press the mixture into a greased 9 x 13 cake pan. Bake at 325 degrees 20-25 minutes. Cool completely. Filling: in a mixer add the cream cheese and powdered sugar--beat. Remove bowl from mixer--add 1 cup of the thawed Cool Whip--stir to combine. Spread the cream cheese mixture evenly over the cooled crust. In a mixer add the milk and all 3 boxes of the coconut cream pudding mix--beat on low until mixed. then beat on medium until it gels. Spread the pudding mixture evenly over the cream cheese mixture. Spread remaining Cool Whip evenly over the top. Refrigerate overnight. Sprinkle the coconut evenly over the top before cutting and serving.

#3846 - Kit Kat Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 cup Hershey's hot fudge sauce
1 - 8oz. Cool Whip (thawed)
2 cups chopped Kit Kat candy bars
1/2 cup caramel sauce

Prepare cake batter according to box directions. Pour batter into a greased 9 x 13 cake pan and bake according to box directions--test with a toothpick for doneness. Cool completely. Use a large meat fork to poke holes all over the top of the cake. Follow the directions on the jar to heat up the hot fudge sauce, then pour it into and over the holes in the cake (your choice of amount--fill the holes as best as you can). Cool for a few minutes so the hot fudge sauce in the cake is room temperature. Spread the thawed Cool Whip all over the cake (if you don't like Cool Whip, you can use your favorite white frosting). Break the Kit Kat bars into small pieces using a butter knife, then measure until you have 2 cups of Kit Kat pieces. Sprinkle the chopped Kit Kat bars evenly over the Cool Whip/frosting. Drizzle caramel sauce all over the top (your choice of amount). Refrigerate overnight before cutting and serving.

#3739 - Raspberry Poke Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box Jell-O raspberry gelatin
1 cup boiling water
1/2 cup cold water
1 - 8oz. Cool Whip (thawed)
fresh raspberries

Prepare cake mix according to box directions, baking it in a 9 x 13 cake pan. Cool the cake for 1 hour. Use the tines of a large meat fork to poke deep holes all through the cake. In a bowl add raspberry Jell-O powder and boiling water--mix until dissolved. Add the cold water--stir well. Spread the raspberry Jell-O mixture evenly over the top of the cake so it soaks down into the holes. Refrigerate until cold. Spread the Cool Whip over the top of the cake. Decorate the top with fresh raspberries.

#3738 - Creamy Vanilla Pie

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk
1/4 cup water
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
1/2 cup Breakstone's sour cream
1 - 8oz. Cool Whip (thawed)
1 - 9" ready-made graham cracker crust

In a bowl add sweetened condensed milk, water and pudding mix powder--stir just until pudding powder is dissolved. Add the sour cream and Cool Whip--stir until mixed. Pour batter into the graham cracker crust. Refrigerate overnight.

#3687 - Raspberry Lemon Pie

(by Shirley McNevich)

1/4 cup red raspberry jam (seedless if possible)
1 cup fresh red raspberries
1 - 9" Keebler shortbread ready-made crust
4oz. softened Philadelphia cream cheese
1 - 12oz. can Carnation evaporated milk
2 - 3oz. boxes Jell-O lemon INSTANT pudding
1 lemon (room temperature)
1 - 8oz. Cool Whip (thawed)

Spread the raspberry jam over the bottom of the shortbread crust. Sprinkle 3/4 cup of the fresh red raspberries over the jam. Grate the outside of the lemon to get lemon zest (as much as you wish). In a mixer add cream cheese--beat. Add evaporated milk, both boxes of lemon pudding mix and the lemon zest--beat on low until mixed, then beat on medium speed until smooth and creamy. Remove bowl from mixer--add HALF of the thawed Cool Whip--stir well. Pour the batter into the crust. Spread remaining Cool Whip over the top. Arrange the remaining 1/4 cup raspberries over the Cool Whip. Refrigerate until cold.

#3670 - Ritz Ice Cream Squares

(by Shirley McNevich)

2 sleeves original flavor Ritz crackers + extra for sprinkling
1/2 cup butter (melted)
1 pint good quality vanilla ice cream
2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 - 8oz. Cool Whip (thawed)

Crush the Ritz crackers. In a bowl add crushed Ritz crackers and melted butter--stir to mix. Press the mixture into the bottom of a metal 9 x 13 cake pan. Bake at 350 degrees 6-8 minutes, then cool completely. Sit the ice cream container on the counter so the ice cream thaws a bit, then prepare both boxes of vanilla pudding (according to box directions) in a mixer. Once pudding is ready, leave pudding in mixer on low speed and start adding scoops of the softened ice cream until the whole pint has been added and mixture is smooth. Remove from mixer--add Cool Whip--stir to mix. Spread the mixture over the cooled crust. Crush a few extra Ritz crackers and sprinkle over the top. Refrigerate until cold. Note: you can use any combination of pudding flavor and ice cream flavor that you wish. If you want firmer squares, you can freeze it for a few hours but you will need to let it soften up a bit before cutting.

#3650 - Chocolate Peanut Butter Poke Cake

 (by Sue [Hetrick] Sheaffer - friend)

1 box Duncan Hines chocolate cake mix
1 - 8oz. Philadelphia cream cheese (softened)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup Jif peanut butter
2 - 8oz. Cool Whip (thawed)
1 jar hot fudge ice cream topping
chopped peanuts

Prepare and bake cake according to box directions (in a 9 x 13 cake pan). Cool cake to room temperature. Use the handle end of a wooden spoon to poke about 30 holes into the cake (all the way to the bottom). In a mixer add cream cheese--beat. Add condensed milk and peanut butter--beat. Add ONE of the thawed 8oz. Cool Whips--beat until smooth. Spread the cream cheese mixture evenly over the top of the cake. Keep smoothing the cream cheese mixture with a spatula so that the holes get filled with the cream cheese mixture. Refrigerate the cake for at least 6 hours. Remove from refrigerator, spread the other 8oz. Cool Whip over the top of the cake. Drizzle the hot fudge topping over the Cool Whip. Sprinkle chopped peanuts over the top of the cake.

#3625 - Dreamy Chocolate Cheesecake

(by Shirley McNevich)

1 1/2 cups Nestle's semi-sweet chocolate chips
1 - 8oz. Philadelphia cream cheese (softened) AND
1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/4 cup softened butter
2 cups Cool Whip (thawed)
1 ready-made graham cracker crust
1 bag Nestle's MINI chocolate chips (optional)

Melt chocolate chips according to bag directions, then cool slightly. In a mixer add both packs of cream cheese--beat. Add white sugar and butter--beat. Slowly add melted chocolate chips--beat until smooth. Remove bowl from mixer--add Cool Whip--stir to mix. Spread the mixture into the graham cracker crust. Refrigerate until cold. Optional: garnish the top with mini chocolate chips.

#3582 - Musketeer Cake

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
3 eggs
1/3 cup canola oil
1 cup water
3 - 3oz. boxes Jell-O INSTANT chocolate pudding mix
2 - 8oz. Cool Whip (thawed)
1 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups milk
1 tsp. vanilla

In a mixer add cake mix powder, eggs, water and canola oil--beat. Add 1 box chocolate pudding mix--beat until smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. In a mixer add cream cheese and 1/2 cup of the milk--beat. Add vanilla, another 1/2 cup milk and 1 more box chocolate pudding mix--beat well. Add 1 whole tub of Cool Whip--beat well. Loosen the cooled cake and cut it horizontally into two large sheets. Place the bottom half of the cake back into the cake pan. Spread all of the frosting over the bottom cake (it will be very thick), then carefully place the top half of the cake on to the frosting. In a mixer add the last box of chocolate pudding and 1/2 cup milk--beat well. Add the second tub of Cool Whip--beat well. Frost the top of the cake with the second batch of frosting. Note: if you don't like so much frosting, only make the first batch of frosting and use half of it on the first layer and the second half on the top layer.

#3541 - Strawberry Poke Cake

(by Shirley McNevich)

1 box Duncan Hines supreme white cake mix
1 - 3oz. box strawberry Jell-O
1 cup boiling water
1/2 cup ice cold water
1 - 3oz. box Jell-O white chocolate INSTANT pudding mix
1/3 cup milk
1 - 8oz. Cool Whip (thawed)
1 cup sliced fresh strawberries
1/2 cup fresh blueberries

Prepare the white cake mix in a greased 9 x 13 cake pan according to box directions. Cool the cake for 1 hour. Use a meat fork or a skewer to poke holes all over the cake about 1/2" apart. In a bowl add strawberry Jell-O powder and the boiling water--stir well until dissolved. Add the ice water--stir until mixed. Pour and spread the Jell-O mixture all over the cake so that it soaks down into the holes. Refrigerate the cake until cold. In a bowl add white chocolate pudding mix and the milk--beat until thickened. Add the Cool Whip--stir to mix. Frost the cake with the white chocolate mixture. Arrange the sliced strawberries and blueberries any way you wish over the frosting. Keep refrigerated.

#3480 - Frozen Pumpkin Dream Pie

(by Shirley McNevich)

1 - 9" graham cracker crust
1 - 15oz. can Libby's canned pumpkin
1 - 6oz. box Jell-O vanilla INSTANT pudding mix
1 cup Carnation evaporated milk
1 tsp. pumpkin pie spice
2 cups thawed Cool Whip

In a mixer add pumpkin, vanilla pudding mix, evaporated milk and pumpkin pie spice--beat on medium speed for 2 minutes. Remove from mixer--add 1 1/2 cups of the thawed Cool Whip--stir to mix. Pour the batter into the graham cracker crust. Freeze the pie for a few hours or until firm. Remove from freezer and thaw for a few minutes when ready to serve. Spread remaining 1/2 cup thawed Cool Whip over the top before cutting.

#3465 - Pecan Turtle Pie

(by Shirley McNevich)

1/4 cup caramel ice cream topping
1 - ready-made graham cracker crust (regular OR chocolate)
1/2 cup pecan halves
2 - 3.5oz. boxes Jell-O chocolate INSTANT pudding mixes
2 cup ice cold milk
2 cups Cool Whip (thawed)
Hershey's chocolate syrup

Spread the caramel ice cream topping over the bottom of the graham cracker crust. Measure the 1/2 cup pecan halves, remove 8-10 of them (set aside), and chop the remaining pecan halves left in the measuring cup. Sprinkle the chopped pecans evenly over the caramel. In a mixer add both boxes of pudding mix and the cold milk--beat on low until mixed, then beat on high until thickened. Remove bowl from mixer--add 1 cup of the Cool Whip--stir until mixed. Pour the chocolate pudding mixture into the crust. Refrigerate the pie a few hours until firm. When ready to serve spread the remaining 1 cup of Cool Whip over the top, arrange the saved 10 pecans halves over the Cool Whip and drizzle Hershey's chocolate syrup over the top.

#3451 - Kool-Aid Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 14oz. can Eagle brand sweetened condensed milk
1/2 cup fresh squeezed key lime juice
1 envelope lemon lime Kool Aid
1 - 8oz. Cool Whip (thawed)

In a mixer add condensed milk, lime juice and lemon lime Kool Aid powder--beat until well mixed. Remove bowl from mixer--add 2 1/2 cups of the cool whip--stir until blended. Pour the mixture into the graham cracker crust. Cover lightly and freeze overnight. Remove the pie from the freezer and let it sit for 15 minutes, then spread remaining Cool Whip over the top before cutting and serving.

#3432 - Oreo Cookie Frosting

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 cups Domino's powdered sugar
1 cup thawed Cool Whip
20 Oreo cookies (crushed)
1 tsp. vanilla

Place a few cookies in a Ziploc bag at a time--close the bag and smash the cookies with a rolling pin (just so they are in broken pieces and NOT pulverized). Repeat with all cookies. In a mixer add cream cheese--beat. Slowly add powdered sugar--beat. Add Cool Whip and vanilla--beat. Remove bowl from mixer--add crushed Oreo cookie pieces--stir to mix. If frosting is too thin add a little more powdered sugar--stir well. If frosting is too thick add a little milk--stir well.

#3411 - Chocolate Cream Cheese Fruit Dip

(by Shirley McNevich)

3/4 cup Nestle's semi-sweet chocolate bits
1 - 8oz. Cool Whip (thawed)
4oz. Philadelphia cream cheese (softened)
1/2 tsp. cinnamon
1/2 to 1 tsp. vanilla

Melt the chocolate chips according to bag directions. In a bowl add softened cream cheese--beat with a spoon until smooth. Add melted chocolate, cinnamon, vanilla, and 1/2 cup of the Cool Whip--stir until mixed, then cool for 6 minutes. Add the rest of the Cool Whip--stir until smooth. Use as a dip for sliced fresh fruit.

#3382 - Chocolate Pecan Cheesecake

(by Shirley McNevich)

Crust: 2 sticks softened butter; 2 1/2 cups flour; 1 cup chopped pecans (plus extra pecans for sprinkling)

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 2 cups Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed)

Topping: 2 - 3oz. boxes Jell-O chocolate INSTANT pudding; 3 cups milk; 1 - 8oz. Cool Whip (thawed)

Crust--in a bowl add softened butter, flour and chopped pecans--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of greased 9 x 13 cake pan. Bake at 375 degrees for 20 minutes or until crust is browned. Cool completely. Batter--in a mixer add cream cheese--beat. Slowly add powdered sugar--beat. Add thawed Cool Whip--beat until smooth. Pour batter over the cooled crust--refrigerate for 1 hour. Topping--in a mixer add both boxes of chocolate pudding mix and the milk--beat on low until mixed, then beat on medium speed until thickened. Add Cool Whip--beat until smooth. Spread the pudding mixture over the top of the chilled cheesecake, sprinkle more chopped pecans over the top of the pudding, then refrigerate the cheesecake ovenight before cutting and serving.