Celebration Cheese Pie Recipes

Steps:

• 1. Using a food processor crumble the cookies 1/2 pkg at a time until fine. Toss into a bowl and add melted butter 5 T. first and toss with a fork til moist adding 1 more T.if needed to form crust. Place into a 9"-10" deep dish pie pan and form a crust using the back of a larger spoon, up sides and on the bottom and press to firm ,freeze
• 2. Using a mixer add 4 oz. softened cream cheese, 1 c. powdered sugar, 1 T. milk, 1 tsp. vanilla and 4 oz Cool Whip. Beat well and pour over crust-spread to make layer #1. Freeze
• 3. Using the same mixer and bowl add remaining cream cheese, powdered sugar, milk,vanilla and 8 oz. Cool Whip. Beat well and divide in 1/2.
• 4. To one bowl add melted German chocolate squares and spread over layer one. Freeze
• 5. To remaining layer add peanut butter and beat well. Dallop onto of the chocolate layer and spread carefully. Cover with plastic wrap and refrigerate best overnight or at least 8 hours. Decorate with remaining Cool whip and serve

Steps:

• Crust:.
• In a bowl, stir together cookies and butter with a fork until moistened, then press into a 10 inch pie pan. Freeze.
• Layer 1:.
• Beat together all ingredients, spread onto the frozen crust and freeze 5 minutes.
• Layer 2:.
• Beat together all ingredients except for chocolate. Stir in the chocolate. Plasce this mixture on top of the peanut butter layer.
• Top with whipped cream and refrigerate until firm.

Steps:

• Crust:
• In a bowl, stir together cookies and butter with a fork until moistened then press into an 8 or 10-inch pie crust. Freeze.
• Layer 1:
• Beat together all ingredients, spread onto the frozen crust, and freeze for 5 minutes.
• Layer 2:
• Beat together all ingredients except for the chocolate. Stir in the chocolate. Place this mixture on top of the peanut butter layer.
• Top with whipped cream and refrigerate until firm.

Steps:

• Crust: In a bowl, stir together cookies and butter with a fork until moistened then press into an 8 or 10-inch pie crust. Freeze.
• Layer 1: Beat together all ingredients, spread onto the frozen crust, and freeze for 5 minutes.
• Layer 2: Beat together all ingredients except for the chocolate. Stir in the chocolate. Place this mixture on top of the peanut butter layer.
• Top with whipped cream and refrigerate until firm.

Steps:

• Preheat oven to 350°. In each of 3 small bowls, whisk 1-1/3 cups milk and 1 package pudding mix for 2 minutes. Refrigerate, covered, while baking cake layers., Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, folding 2/3 cup sprinkles into batter. Transfer to prepared pans. Bake and cool as package directs., Using a long serrated knife, trim tops of cake layers to level; crumble trimmings. Transfer to a parchment-lined baking sheet. Bake at 350° until crisp but not browned, about 5 minutes. Cool completely on pan on wire rack., Line two 9-in. springform pans with plastic wrap, letting ends extend over sides. Place strawberries in a food processor; process until ground. Stir ground strawberries into 1 bowl of pudding. To another bowl of pudding, whisk in blue food coloring. To third bowl, whisk in cocoa; refrigerate chocolate pudding., Place 1 cake layer in 1 prepared springform pan; spread with strawberry pudding. Place remaining cake layer in remaining prepared springform pan; spread with blue pudding. Freeze both pans at least 1 hour. Top each with 1 carton cheesecake filling. Freeze at least 1 hour., Remove strawberry-layered pan from freezer; spread chocolate pudding over top. Return to freezer 3 hours longer. Meanwhile, stir remaining 2/3 cup sprinkles into cooled cake crumbs., Remove rims from springform pans; discard plastic wrap. Place strawberry-layered cake on a serving plate; top with blue-layered cake. Frost top and sides with cream cheese frosting. Gently press crumb mixture into frosting on sides of cake; sprinkle with sequins. Freeze until ready to serve. Remove 10 minutes before cutting.