51 berry cream pie cracker Recipes

whole graham crackers (1 1/3 cups ground ), sugar, unsalted butter, melted, cream cheese, at room temperature, sugar, egg plus 1 large yolk, at room temperature, sour cream, at room temperature, vanilla extract, whole-berry cranberry sauce, pureed and strained (about 5 tbsp. after straining)

reduced-fat cream cheese, cold nonfat milk , plus, cold nonfat milk, sugar, lemon juice, grated lemon peel, reduced fat graham cracker crust, fresh strawberries, instant lemon pudding mix

graham crackers , broken into rough pieces, sugar, unsalted butter, melted and warm, raspberries (about 9 oz), blackberries (about 11 oz), blueberries (about 10 oz), granulated sugar (3 1/2 oz), cornstarch, salt, lemon juice (from 1 lemon), red currant jelly, cold heavy cream, sugar, vanilla extract

graham cracker crumbs, granulated sugar, butter, melted, water, boiling, cranberry/raspberry gelatin, water, whole-berry cranberry sauce, mandarin oranges, drained, cream cheese, softened, powdered sugar, cool whip, thawed

low-fat cream cheese, at room temperature, splenda sugar substitute, milk, vanilla, cool whip lite, pie filling (i prefer wild berry, but cherry or any other will do), reduced fat graham cracker crust

light cream cheese, eggs, butter (melted ), sugar, real maple syrup, vanilla, graham cracker crumbs, butter (melted ), honey, mixed berry pie filling

graham crackers (2 1/2 inch square), granulated sugar, butter, melted and cooled, strawberry sorbet, slightly softened, peach sorbet, slightly softened, mixed berry sorbet, slightly softened, heavy cream, sugar, vanilla extract

dark chocolate chips, sweetened condensed milk, extra-servings graham cracker crust (9 oz), almonds, divided, cold 2% milk, instant white chocolate pudding mix, unflavored gelatin, heavy whipping cream, divided, sugar, almond extract, whole-berry cranberry sauce, grated orange peel

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.