Better Than Sex Cake
Submitted
by: LisaW |
1
package Yellow cake mix with pudding
1 package (8oz) cream cheese
2 cups milk
1 package vanilla instant pudding
4 bananas
2 cups sugar |
1 can
crushed pineapple
1 package Cool Whip (medium)
1 chopped cherries
chopped pecans
coconut |
| Mix cake mix
according to directions, using milk instead of water. Bake in
13x9 inch pan. When done, punch holes into it with a fork. Heat
pineapple and sugar, just to a boil. Pour this over hot cake.
Let cake cool completely. Mix cream cheese with mixer until
smooth. Slowly add the 2 cups milk and pudding. Spread this on
cake and refrigerate until pudding is set. Cover cake completely
with sliced bananas. Cover bananas with a layer of Cool Whip.
Sprinkle with cherries, pecans and coconut. Refrigerate several
hours before serving. |
French Toast Souffle
Submitted
by: Ginadapooh |
10
cups cubed French bread
8 ounces Cream cheese
2 cups Egg BeatersŪ 99% egg substitute
1 1/2 cups milk, 1% lowfat
2/3 cup fat free half and half |
1/2
cup low calorie pancake syrup
1/2 teaspoon Vanilla extract
2 tablespoons powdered sugar
3/4 cup Maple syrup |
| Place bread cubes
in a 13 X 9-inch baking dish coated with cooking spray. Beat
Cream cheese at medium speed of a mixer until smooth. Add eggs,
1 at a time, mixing well after each addition. Add milk,
half-and-half, 1/2 cup Maple syrup and Vanilla, and mix until
smooth. Pour Cream cheese mixture over top of bread. Cover and
refrigerate overnight. Preheat oven to 375°F. Remove bread
mixture from refrigerator. Let stand on counter 30 minutes. Bake
at 375°F for 50 minutes or until set. Sprinkle souffle with
powdered sugar and serve with Maple syrup. |
Cranberry
Cheesecake
Submitted
by: Angelbreath
 |
Filling
4 packages (8 ounces each) Cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
4 large eggs
1 1/2 cups chopped fresh or frozen cranberries
1 teaspoon grated orange peel
sugared cranberries and orange peel strips, optional |
Crust
1 1/2 cups cinnamon graham cracker crumbs
(about 24 squares)
1/4 cup granulated sugar
1/3 cup butter or margarine, melted |
| In a bowl, combine
cinnamon graham cracker crumbs and sugar; stir in butter. Press
onto the bottom of a greased 9-inch (23cm) springform pan; set
aside. In a mixing bowl, beat cream cheese and milk until smooth.
Beat in lemon juice until smooth. Add eggs; beat on low speed
just until combined. Fold in cranberries and orange peel. Pour
over the crust. Place pan on a baking sheet. Bake at 325°F
(160°C) for 60-70 minutes or until center is almost set. Cool on
a wire rack for 10 minutes. Carefully run a knife around edge of
pan to loosen. Cool 1 hour longer. Refrigerate for at least 6
hours or overnight. Remove sides of pan. Garnish with sugared
cranberries and orange peel if desired. Makes 12 servings. |
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