51 berry cream pie graham cracker Recipes

white baking chocolate, chopped, divided, milk, cream cheese, softened, sugar, grated orange peel, heavy whipping cream , whipped, graham cracker crust (9 inches), sliced fresh strawberries

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

reduced-fat cream cheese, cold fat-free milk, sugar, lemon juice, grated lemon peel, reduced-fat graham cracker crust (8 inches), fresh strawberries, instant lemon pudding mix

raspberry gelatin, boiling water, whole-berry cranberry sauce, unsweetened crushed pineapple, drained, graham cracker crust (9 inches), marshmallows, sweetened condensed milk, vanilla extract, heavy whipping cream , whipped

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

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.