1 package of Pillsbury Ready to Bake refrigerated Reese’s Peanut Butter cookies
2 (8 oz.) packages of cream cheese, room temperature
3/4 cup of sugar
1/3 cup of whipping cream
1/3 cup of sour cream
Pre-heat the oven to 350 degrees. Grease a 9-inch spring-form pan.
With fingers, press the cookies at the bottom of the pan until flat, to make the crust. You should push about halfway up onto the sides of the pan as well. (refer to picture above).
In a large bowl, beat the cream cheese and sugar on low speed until creamy. Add the eggs one at a time, beating and scraping sides of bowl after each addition. Add the whipping cream and sour cream and beat until combined. Pour the filling over the cookie crust.
Bake for 1 hour to 1 hour and 5 minutes. Open the oven door slightly and let cheesecake cool for 2-3 hours in the warm oven. Remove cheesecake from the oven and run a butter knife gently around the sides of the pan. Refrigerate for 1 hour before decorating.
1 jar of Hershey’s Hot Fudge
Approximately 15-20 medium sized Reese’s Peanut Butter cups
Using a spoon, cover the entire top of the cheesecake with hot fudge. Make sure to drizzle the edges for the waterfall look. Then cut the peanut butter cups in half and decorate as shown in the picture.
Strawberry Cake Ingredients
1 package of white cake mix (regular size)
1 package of strawberry gelatin (3 oz.)
3 tbsp. of sugar
3 tbsp. of flour
1 cup of water
1/2 cup of canola oil
2 large eggs
1 cup of finely chopped strawberries
Strawberry Cake Directions
Preheat the oven to 350 degrees. Grease the bottoms and sides of the two 8-inch round baking pans.
In a large bowl, combine the cake mix, gelatin, sugar and flour. Add water, oil and eggs. Beat on low speed for 30 seconds, and then beat on medium speed for 2 minutes. Fold in chopped strawberries. Pour batter in pans.
Bake for 25-30 minutes of until toothpick inserted comes out clean. Let cool before icing the cake, stacking them and decorating.
Whipped Cream Frosting Ingredients
2 cups of heavy whipping cream
1 box (3.3 oz.) of vanilla instant pudding mix
1/3 cup of confectioner’s sugar
*Optional – Red Food Coloring
Whipped Cream Frosting Directions
Add whipping cream to a cold bowl and whip until stiff peaks form. Fold in the pudding mix and confectioner’s sugar until thickens. If you’d like a pink colored frosting, then add a few drops of red food coloring.
Fresh fruit of your choice – I used strawberries, blueberries, and raspberries
Wash and cut berries and decorate making a border around the base of the cake, and then a semi-circle design on top of the cake. You can also sprinkle some confectioner’s sugar on top if you’d like.
Chocolate Cupcake Ingredients
1 1/2 cups of flour
1 tsp. of baking soda
1 tsp. of salt
1/3 cup of cocoa powder
1/2 cup of oil
1 cup of water
1 tsp. of vanilla extract
1 tbsp. of vinegar
Chocolate Cupcake Directions
Mix all ingredients in a medium/large sized bowl until fully blended.
Pour into cupcake cups and bake at 350 degrees for 20-25 minutes.
*Please note that this recipe yields approximately 16 cupcakes, so you can double or triple the recipe depending on how big your party is.
Vanilla Buttercream Frosting Ingredients
1 cup of unsalted butter, softened
3 1/2 cups of confectioner’s sugar
1 tsp. of milk
1 tsp. of vanilla extract
1/8 tsp. of salt
Vanilla Buttercream Frosting Directions
In a bowl, add sugar, then add butter. Beat til well blended, and then add salt.
Finally add milk and vanilla and beat for 3-5 minutes or until smooth and creamy.
Candy Bows (can get at a local candy shop or on Etsy)
Minnie Mouse Cupcake Cups (can get at Party City)
*Buy according to the amount of cupcakes you will be making
1 cup of heavy cream, whipped to stiff peaks
1 can of sweetened condensed milk
1/2 cup of lemon juice, fresh or bottled
1 9 inch graham cracker crust
In a large bowl, whisk together the sweetened condensed milk and lemon juice until fully incorporated. Fold in the whipped cream you have beaten to stiff peaks. Pour the filling into the graham cracker crust. Refrigerate at least 3 hours. Serve with whipped cream and decorations of your choice.
1 package of Duncan Hines Dark Chocolate Cake Mix
1 package of Instant Chocolate Pudding Mix
3/4 cup of water
1/2 cup of salad oil
8oz. sour cream
1 package (6oz.) chocolate chips
Place the cake mix, pudding mix, water, oil, eggs, and sour cream in a medium/large bowl. Beat at a low speed to moisten, then beat at medium speed until creamy. Fold in the chocolate chips.
Grease the bundt pan. Bake at 350 degrees for 50-55 minutes. Test by inserting a toothpick until it comes out clean.
Lastly, either sprinkle with confectioner’s sugar or serve with fresh whipped cream (1 cup of heavy cream, 1 tsp. of vanilla extract and 2 tbsp. of sugar whipped until stiff peaks).
1 (16oz) package of Oreos
1 (8oz) package of Cream Cheese
2 (8oz) packages of Semi-Sweet Chocolate or White Chocolate
Crush 9 of the cookies into fine crumbs (keep for later) either using a food processor or using a plastic bag and a rolling pin. Crush the remaining cookies and place in a medium/large bowl. Add the cream cheese (softened) and mix until blended. Roll mixture into 1-inch diameter balls (should make approx. 42).
Refrigerate for 15-20 minutes.
Heat up the chocolate using a double boiler. When cookie balls have hardened in the fridge, remove and dip into melted chocolate. Make sure entire surface gets covered. Sprinkle left over cookie crumbs or sprinkles on truffles while chocolate immediately before it hardens. Or drizzle opposite colored chocolate for a fancy look.
Refrigerate for at least 30 more minutes before serving.