1 cup flour
1/2 cup butter
Mix flour and butter. Press into a 15 x 2 x 1-inch jellyroll pan. Bake 15 minutes at 350 degrees F. Let cool.
8 ounces cream cheese
1 cup confectioners sugar
16 ounces whipped topping, such as Cool Whip
1/2 cup pecans, chopped
Beat cream cheese and confectioners sugar together. Fold in 1 cup whipped topping and chopped pecans. Spread over crust.
3 small boxes cook-and-serve lemon
pudding and pie filling
Cook pudding according to package directions. Cool.
Pour over the first layer. Use remaining whipped topping to spread over the pudding. Chill and serve.
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into bits
1 large egg
8 ounces cream cheese, softened
2 Tablespoons granulated sugar
1 teaspoon vanilla extract
1 large egg (at room temperature)
1 teaspoon fresh lemon juice
1 Tablespoon all-purpose flour
1/8 teaspoon salt
2 Tablespoons granulated sugar, divided
Into a bowl, sift together flour, sugar, baking powder and salt.
Add butter and combine the mixture until it resembles coarse meal.
Add the egg; blend the mixture well and spread it onto the bottom of a 13 x 9-inch baking pan.
In a bowl with an electric mixer, beat together the cream cheese, sugar and vanilla extract until the mixture is combined well; add egg, lemon juice, flour and salt.
Beat the mixture until it is smooth. Spread the mixture evenly over the batter.
Slice the peaches thin. Arrange them in one layer on top of the cheese layer and sprinkle the top with 1 Tablespoon of the sugar.
Bake the cheesecake in a preheated 350 degree F oven for 18 to 20 minutes, or until it is just golden.
Sprinkle the cheesecake with the remaining 1 Tablespoon sugar. Let it cool and cut it into 3 x 1-inch bars.
Transfer the bars to a container, separated by sheets of wax paper.
The bars may be made 2 days in advance and kept in an airtight container, separated by sheets of wax paper and chilled.
Makes 36 bars.
1 1/2 cups vanilla wafer crumbs
1/3 cup butter, melted
1 small box strawberry gelatin
1 1/2 cups boiling water
2 cups strawberry slices
2 cups miniature marshmallows
1 (8 ounce) container Cool Whip
Combine crumbs and margarine; press into bottom of 9-inch square pan. Chill. Dissolve gelatin in water; chill until thickened but not set.
Fold in strawberries, marshmallows and 1 1/2 cups topping. Pour over crust. Chill until firm. Top with remaining whipped topping. Just before serving, garnish with additional strawberry slices and chopped nuts.
Serve 9 to 12.
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