1 Box of Graham Crumbs
one 8 once package of cream cheese (softened)
1/3 cup of sugar
2 tsp. vanilla extract
1 cup of sour cream
1 1/2 cups of cool whip
Prepare graham crust according to box instructions
Beat cream cheese until smooth
Add in sugar and mix well
Add vanilla and sour cream, mix well
Fold in cool whip
Spoon into graham crust and chill 4 hours
2-8 oz pkgs. cream cheese
1/2 cup canned pumpkin
1/2 cup sugar
1 tsp vanilla
1 tsp cinnamon
1/4 tsp. nutmeg
1 prepared graham cracker pie crust
Soften cream cheese. Mix all ingredients until well blended. Pour into crust and bake at 350 degrees F for 40 minutes. Center should be almost set. Let cool to room temperature then refrigerate.
10 oz. box shortbread cookies – crushed
1/3 cup melted butter OR margarine
1/4 cup granulated sugar – divided
.25 oz. pkt. un-flavored gelatin powder
1 lb. cream cheese – room temperature
8 oz. sour cream – room temperature
2 eggs – room temperature
2 Tbls. real butter – room temperature
2 Tbls. cornstarch
1 tsp. vanilla extract
Combine cookie crumbs, butter, 1/4 cup sugar, and gelatin; press evenly into bottom of a greased 9″ springform pan.
Bake in a 350 degree oven for 8 minutes; set aside to cool.
With electric mixer, beat together cream cheese, sour cream, 1 cup sugar, eggs, butter, cornstarch, and vanilla until smooth; pour mixture into prepared crust.
Bake in a 350 degree oven for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Allow to cool for 20 minutes before cutting.
1 cup graham cracker crumbs
1 egg white – slightly beaten
1 Tbls. melted butter OR margarine
16 oz. cream cheese – softened, low-fat okay
1/2 cup granulated sugar
3 egg whites
1/3 cup cocoa powder
1/2 cup plain non-fat yogurt
1 tsp. vanilla extract
2 Milky Way® Bars – chopped, low-fat okay
1/4 cup caramel ice cream topping – low-fat okay
Spray a 9″ pie pan with non-stick cooking spray.
In a small bowl, mix graham cracker crumbs, 1 egg white, and melted margarine until well moistened. Press crust evenly into prepared pie pan; set aside.
In a large mixing bowl, beat together cream cheese and sugar until fluffy. Beat in remaining egg whites, cocoa, yogurt, and vanilla until smooth. Fold in candy bar pieces and pour into prepared pie crust.
Bake in a 350 degree oven for 60-65 minutes, or until center is set. Let stand at room temperature about 15 minutes. Top with caramel topping and refrigerate until ready to serve.