423 cake cool cheese Recipes

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

fresh strawberries, sliced, sugar, cream cheese, softened, orange juice, cool whip, frozen lb cake, thawed, strawberry (to garnish )

chocolate cake mix, philadelphia brick cream cheese, softened, egg, sugar, cherry pie filling, thawed cool whip whipped topping

pumpkin , not pie mix, evaporated milk, sugar, cinnamon, nutmeg, butter, melted, duncan hines butter recipe cake mix, pecans, chopped, cream cheese, powdered sugar, cool whip

red velvet cake mix, chocolate instant pudding, cream cheese, softened (not whipped), powdered sugar (confectioners, about 4 cups), unsalted butter, softened, vanilla extract, divided, topping (home made or cool whip, both work fine)

chocolate cake mix, brick cream cheese, softened, smooth peanut butter, divided, egg, sugar, oreo cookies, thawed cool whip topping

cream cheese softened, powdered sugar, sour cream, vanilla extract, almond extract plus 2 tbsp, sugar, cool whip, angel cake cut into bite size pieces, fresh strawberries, cleaned - stemmed- thinly sliced

egg yolks, granulated sugar, grated lemon zest, lemon extract or lemon oil, cake flour, kosher salt, ricotta cheese, unsalted butter, melted and cooled slightly, egg whites

devils food cake mix, cream cheese, softened, sweetened condensed milk, peanut butter, vanilla, milk, cool whip, hot fudge topping

sliced fresh strawberries, sugar, neufchatel cheese, softened, cold milk, instant vanilla pudding, thawed cool whip lite, divided, cake (cut into 1 inch cubes ), semi-sweet chocolate

food cake mix, margarine, melted, egg, cream cheese, softened, sweetened condensed milk, semi sweet chocolate, melted and cooled, eggs, sour cream, reserved cake mix, crunchy toffee bits, skor or heath bars chopped

pumpkin puree, evaporated milk, sugar, sugar, cinnamon, eggs, vanilla, yellow cake mix, melted butter, chopped walnuts, divided (can use more if desired), cream cheese, softened, soft margarine, sugar, vanilla, cool whip frozen whipped topping, thawed

low-fat cream cheese, softened, powdered sugar, low-fat sour cream, vanilla, almond extract, fat-free cool whip, thawed, sugar, angel food cake , torn into bite-size pieces, fresh strawberries, thinly sliced

german chocolate cake mix, vegetable oil, eggs, water, cream cheese (softened ), french vanilla instant pudding, low-fat milk, cherry pie filling, cartons cool whip, hershey bars, grated

yellow cake mix, pumpkin, eggs, salted butter (use real butter), sugar, powdered sugar, cinnamon (i use more , 2 tsp. ), evaporated milk, cool whip, cream cheese (softened )

egg yolks, sugar, marsala wine, heavy cream, mock mascarpone , recipe follows, strong coffee, sweetened with 1 tbsp sugar, cooled, thick) slices store-bought lb cake, cut in thirds, unsweetened cocoa , for dusting, cream cheese, at room temperature, vanilla greek yogurt, vanilla extract

reduced-sugar chocolate cake mix (prepared according to directions on box.), egg, oil, water, reduced-fat peanut butter, cool whip lite, separated (reserve 2 oz for topping), sugar, reduced-fat cream cheese, bananas , 1 reserved, sugar-free chocolate syrup

light cream cheese, softened, creamy variety reduced-fat peanut butter, powdered sugar, cake flour, sugar, unsweetened cocoa, baking powder, baking soda, table salt, low-fat buttermilk, canola oil, egg, egg white, vanilla extract, semisweet chocolate, melted and cooled, reduced-sugar raspberry jam , seedless variety, unsalted dry roasted peanuts, chopped