Tag : Fruit

No-Bake Pineapple Cheesecake

Ingredients

  • 1 cup finely crushed NILLA Wafers
  • 3 Tbsp. butter or margarine, melted
  • 1/2 tsp. ground cinnamon
  • 1 envelope KNOX Unflavored Gelatine
  • 1 can (8 oz.) crushed pineapple, drained, liquid reserved
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

  1. MIX wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan. Set aside.
  2. SPRINKLE gelatine over reserved pineapple liquid in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine mixture, mixing until blended. Refrigerate until slightly thickened.
  3. ADD pineapple and whipped topping to gelatine mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.
8-14-2016 |

No-Bake Lemon-Pineapple Cheesecake

Ingredients

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup sugar
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1 can (8 oz.) crushed pineapple, drained, divided
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
  • 1 1/3 cups cold milk

Instructions

  1. BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP and half the pineapple.
  2. SPREAD into crust.
  3. BEAT pudding mix and milk in medium bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.
|

Lemon Cheesecake

Ingredients

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. grated lemon zest
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1 HONEY MAID Graham Pie Crust (6 oz.)

Instructions

  1. PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  2. POUR into crust.
  3. BAKE 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Store leftover cheesecake in refrigerator.
|

Key Lime Cheesecake

Ingredients

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1 tsp. grated lime zest
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • 1 cup thawed COOL WHIP Whipped Topping

Instructions

  1. PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  2. POUR into crust.
  3. BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.
|

Citrus Cheesecake

Ingredients

  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup granulated sugar
  • 2 Tbsp. flour
  • 1 tsp. vanilla
  • 4 eggs
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. fresh orange juice
  • 1 tsp. grated lemon zest
  • 1 tsp. grated lime zest
  • 1 tsp. grated orange peel

Instructions

  1. PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.
  3. BAKE 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
|

Blueberry Cheesecake Ice Cream Cake

Ingredients

  • 10 oz package shortbread cookies (like Lorna Doone)
  • 1/3 cup butter, melted
  • 1/2 cup blueberry preserves
  • Blueberry Cheesecake Ice Cream
  • Whipped cream, fresh blueberries and blackberries, lemon twists for topping

Instructions

  1. For the crust: Process shortbread cookies in food processor until finely ground. Stir together shortbread crumbs and melted butter. Press mixture on bottom and sides of a lightly greased 9-inch pie plate. Freeze crust for 30 minutes or until set.
  2. For filling: Spread 1/4 cup blueberry preserves on bottom of crust. Freeze 10 minutes. Then spread half of ice cream over preserves. Freeze 15 minutes. Repeat layers of preserves and ice cream, freezing in between as before.
  3. Top with toppings before serving.
|

Lemon-Mint Sparklers

Ingredients: Lemon-Mint Syrup

  • 6 lemons
  • 2 cups sugar
  • 2 tsp kosher salt
  • 6-8 fresh mint sprigs

Ingredients: The Drink

  • 1/3 cup lemon mint syrup
  • 3.5 cups chilled club soda
  • 1.5 cups bourbon
  • 2 cups ice cubes

Instructions: Lemon-Mint Syrup

  1. Using a vegetable peeler, remove a thin layer of peel from the lemons, leaving the white pith intact. Reserve peeled lemons for another use.
  2. Bring sugar, salt, and 4 cups water to a boil in a medium saucepan over medium-high heat, whisking occasionally.
  3. Remove syrup from heat, stir in lemon peels and mint. Cover and let stand 30 minutes.
  4. Pour mixture through a wire-mesh strainer into a container; discard solids. Refrigerate up to 2 weeks.

Instructions: The Drink

Stir all ingredients together in a large pitcher and serve immediately.

|

Banana Bread

Ingredients

  • 3 to 4 ripe bananas, smashed
  • 1/3 cup (75 grams) melted salted butter
  • 3/4 to 1 cup (145 to 190 grams) light brown sugar
  • 1 egg, beaten
  • 1 teaspoon (5 ml) vanilla
  • 1 tablespoon (15 ml) bourbon (optional)
  • 1 teaspoon (5 grams) baking soda
  • Pinch of salt
  • 1 teaspoon (3 grams) cinnamon
  • Up to 1/2 teaspoon (1) nutmeg
  • Pinch of ground cloves
  • 1 1/2 cups (190 grams) flour
  • 3/4 cups each of choc chips and/or walnuts if desired

Instructions

  1. Preheat the oven to 350°F.
  2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.
  3. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.
|