#972 - Condensed Milk Swirl Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups vanilla wafer crumbs (put about 45 cookies into a Ziploc bag a few at a time to crush); 1/2 cup Domino's powdered sugar; 1/3 cup Hershey's cocoa; 1/3 cup butter (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
4 eggs
1 TBSP vanilla
1/3 cup flour
1/4 cup butter (melted)
1/4 cup Hershey's coca

In a bowl add vanilla wafer crumbs, powdered sugar, 1/3 cup Hershey's cocoa, and 1/3 cup butter (melted)--stir to mix. Press crust mixture into the bottom of a 9" springform pan. In a mixer add all cream cheese--beat. Add Eagle milk--beat. Add eggs, vanilla and flour--beat. In a small bowl add 1/4 cup cocoa and 1/4 cup butter (melted)--stir. Remove 1 1/2 cups of the batter and add it to the cocoa mixture--stir. Spoon 1/2 of the white batter into the chocolate graham cracker crust. Spoon 1/2 of the chocolate mixture on top of the white batter in the crust. Add the rest of the white batter on top of chocolate mixture. Add the rest of the chocolate mixture on top of the white batter. Use a table knife to swirl the batters together to make the marble effect. Bake at 300 degrees for 50-60 minutes or until center of the cheesecake is set. Cool completely, then refrigerate overnight.

#945 - Banana Pudding

(by Shirley McNevich)

1 - 6oz. box Jell-O banana cream OR vanilla pudding/pie filling (NOT INSTANT)
3 egg yolks
3 3/4 cups milk
24 or so vanilla wafers
1 large ripe banana (sliced into coin shaped pieces)
1 - 8oz. Cool Whip (thawed)

Slightly beat the egg yolks in a cup. In a saucepan over medium heat add pudding mix, beaten egg yolks, milk--cook and stir until it comes to a boil. Once boiling, remove from heat--place a piece of Saran wrap on top of the pudding (touching the pudding)--set aside to cool. Once cooled, remove the Saran wrap and stir the pudding well. Arrange a layer of vanilla wafers on the bottom of a 2 qt. dish. Make a layer of banana pieces on top of the vanilla wafer layer. Scoop half of the pudding mixture on top of the banana layer. Repeat three more layers (vanilla wafers, then bananas, then remaining pudding) on top of the pudding layer. Spread Cool Whip on top of the final pudding layer--refrigerate until very cold.

#923 - Chocolate Marshmallow Pie

(by Shirley McNevich)

2 TBSP milk + 2 cups cold milk
2 1/2 cups Cool Whip (thawed)
2 1/2 cups miniature marshmallows
2 - 3.75oz. boxes Jell-O chocolate INSTANT pudding/pie filling
1 - Keebler ready-made chocolate crust
14 vanilla wafer cookies

In a microwave safe bowl add marshmallows and 2 TBSP milk--microwave on high for :45 seconds. Stir it, then let it sit on the counter until cool. Add 1 cup Cool Whip to the marshmallow mixture--stir and set aside. In a separate bowl add both boxes of chocolate pudding mix and 2 cups cold milk--beat with a whisk until thickened. Add 1 1/2 cups Cool Whip to the chocolate pudding mixture--stir. Spoon the chocolate pudding mixture into the ready-made crust. Arrange the vanilla wafers evenly on top of the chocolate pudding mixture. Spread the marshmallow mixture on top of the vanilla wafers. Refrigerate overnight.

#375 - Banana Pudding Squares

(by Shirley McNevich)

35 finely crushed Vanilla Wafers (use a Ziploc bag and rolling pin to crush them)
1/4 cup melted butter
1 - 8oz. package Philly cream cheese (softened)
1/2 cup Domino's powdered sugar
8oz. thawed Cool Whip
3 ripe bananas
3 cups milk
2 small boxes Jell-O instant vanilla pudding/pie filling
1/2 square Baker's semi-sweet baking chocolate, grated

Crush vanilla wafter in a Ziploc bag using a rolling pin--mix crushed wafers and butter in a bowl--press into the bottom of a 13 x 9 x 2 baking pan. In a bowl, mix cream cheese and powdered sugar until well blended, then stir in 1 1/2 cups of Cool Whip. Spread this mixture evenly over the crushed wafer crust--set aside. Cut bananas in half crosswise, then cut each piece lengthwise in half. Arrange over the cream cheese mixture. Pour milk into large bowl, and add dry pudding mixes. Beat with wire whisk 2 minutes, then spoon over bananas. Spread remaining Cool Whip over the top. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving.

#316 - Caramel Cheesecake Bars

(by Shirley McNevich)

1 1/2 cups crushed vanilla wafers
1 cup chopped pecans
1/4 cup butter, melted
4 - 8oz. packages softened Philly cream cheese
1 cup sugar
1 cup sour cream
3 TBSP flour
1 TBSP vanilla
4 eggs
1/4 cup caramel topping

Preheat oven to 325 degrees. Line 13 x 9 x 2 baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix vanilla wafer crumbs, 1/2 cup of the pecans and the butter. Press firmly onto bottom of prepared pan. Refrigerate until needed. Beat cream cheese and sugar in a mixer on medium speed until well blended. Add sour cream, flour and vanilla - mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour this mixture over the crust. Bake at 325 degrees for 45 minutes or until center is almost set. Refrigerate overnight. Use the foil to lift out of pan onto cutting board. Drizzle with caramel topping and remaining 1/2 cup pecans. Cut into bars. Store leftover bars in refrigerator.