3 cups crushed vanilla wafers (about 90 wafers)*
1/2 cup butter, melted
3 tablespoons brown sugar
1 package (10 to 12 ounces) white chocolate chips**
2 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate ice cream topping, optional
In a large bowl, combine the wafer crumbs, butter and brown sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 5-8 minutes or until lightly browned. Cool.
In a microwave, melt white chips; stir until smooth. Cool.
In a large bowl, beat cream cheese and sour cream until smooth. Add melted chips; beat well. Fold in whipped topping.
Pour filling over crust. Cover and refrigerate for 2 hours or until set. Drizzle with chocolate topping if desired. Yield: 15 servings.
*Graham cracker crumbs can be substituted
**White baking chocolate, chopped, can be substituted
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners’ sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided
Combine the wafer crumbs, pecans and butter. Press onto the bottom
and up the sides of a greased 9-in. pie plate.
In a large bowl, beat the cream cheese, confectioners’ sugar, orange juice
and vanilla until light and fluffy. Fold in whipped cream. Spread
into crust. Chill until serving.
In a small saucepan, combine sugar and cornstarch; stir in water and
1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes
or until thickened. Transfer to a bowl; refrigerate until chilled.
Spread topping over filling. Garnish with remaining berries.
Yield: 8 servings.
2 cans crescent rolls
3 – 8oz. cream cheese
2 cups sugar
1 stick of real butter
1 1/2 t. vanilla
1 t cinnamon
Spread one can of crescent rolls in bottom of 9×13 inch pan. This will be the bottom crust.
Mix together cream cheese, 1 1/2 cup sugar, and vanilla. Spread this mixture on the crescent roll layer.
Now spread 2nd can of crescent rolls on top – as top crust.
Pour 1 stick of melted butter evenly over the top.
Mix the remaining 1/2 cup sugar and 1 t. cinnamon and sprinkle it evenly over the top.
Bake 350 for 30 minutes. Cut into 2 inch squares.
About 15 Graham Crackers
1 pkg. (8 oz.) Cream Cheese, softened
3 cups milk
1 pkg. (4-serving size) Vanilla Instant Pudding Mix
1 tub (8 oz.) Whipped Topping, thawed
1/3 cup Flaked Coconut, toasted
Arrange graham crackers in the bottom of a 13×9 inch pan; set aside.
Beat cream cheese until smooth; gradually blend in milk. Add pudding mix and beat 1 minute. Fold in 1/2 of the whipped topping.
Spread pudding mixture over the graham crackers. Chill for about 1/2 hour, then spread remaining whipped topping over the pudding layer. Sprinkle toasted coconut on the top.
Refrigerate at least 2 hours or overnight to set up good. Cut into squares to serve. Serves 15.