Pineapple Cherry Cheesecake

My mom-mom was the inspiration for this dish since she made something similar and we thought it would be awesome as a cheesecake. Let me tell you, it WAS delicious! The perfect desert for a hot summer day because it's not too heavy, too sweet or too much! It's awesome, light and refreshing!

Ingredients:


3 packages Philadelphia Cream Cheese
1 cup(s) of drained crushed pineapple
6 ounce(s) of vanilla pudding
1 container whipped topping
3 eggs
3/4 cup(s) of sugar
2 tsp. of vanilla extract
1/2 cup(s) of melted butter
1 1/4 cup(s) of graham cracker crumbs
1 cup(s) of dried diced cherries
1/2 cup(s) of skim milk

To Make:


- take 1/2 cup of diced dried cherries and mix into the graham cracker crumbs.
- Add in the melted butter and mix together.
- Press this into a springform pan and store in the refrigerator until ready to fill with cheesecake.
- In a large bowl, place three packages of room temperature Philadelphia Cream Cheese.
- Add one egg and beat together.
- Add second egg, beat together (with handmixer)
- Add third egg and half of the sugar, mix together.
- Add 2 tsps of vanilla extract.
- Add the rest of the sugar.
- Add in the 1/2 cup skim milk.
- Beat together.
- Mix in 1/4 cup of dried cherries.
- Pour mixture into springform pan.
- Preheat oven to 350.
- Bake for about 50 minutes to an hour. (I said an hour in my video but that is only if your oven is not very hot... mine took only about 50 minutes.)
- Remove and let cool.
- Mix in the crushed pineapple and vanilla pudding, make sure the pineapple is drained a lot.
- Microwave for 5 minutes, stirring every 2.5 minutes.
- Let this cool.
- Once cooled, fold into whipped topping.
- Remove springform pan from cheesecake.
- Spread Pineapple topping over cheesecake and top with remaining dried cherries.

ENJOY!

Chocolate Peanut Butter Cake

Not only is this cake super easy, but it's so delicious and you can easily make it look completely gourmet! Such a hit at my recent party :-)

Ingredients:

- 1 box of Chocolate Devil's Food cake
- 2 packages of "FLUFFY WHITE" icing
- 1 package Reese's peanut butter baking chips
- 2 cups of roasted, UNSALTED peanuts, chopped

To Make:

Prepare the cake as instructed on the package. Mix in 1.5 cups of the peanut butter chips.

Spray non stick baking spray into two 8.5 inch cake pans and pour in mixture. Bake according to package.

Let the cake cool for several hours before attempting to ice them.

On a cake dish, remove the first cake. Ice the top of the cake with at least half of the first icing package. Place the second cake directly on top. Ice the top and all of the sides of the cake, use all of the icing. Next, using a handful of the peanut butter chips, arrange them in a circle in the center of the cake. Then, sprinkle peanuts all over the top and sides of the cake.

Lastly, arrange a circle of peanuts around the bottom of the cake.

So easy, fun and delicious.