Cherry Cheesecake

Heather S

This is part 8 in the Thanksgiving recipe series.


-1 pie crust or baked pie shell (I use the pre-made graham crust already)
-1-8 oz. cream cheese
-1 can Eagle brand milk (sweetened and condensed)
-1/3 cup lemon juice
-1 teaspoon vanilla
-1 can cherry pie filling

Let cream cheese soften to room temperature. Whip with mixer until fluffy. Gradually add the milk and beat until well blended. Add lemon juice and vanilla, blend well. Pour into prepared crust. Chill and then garnish top of pie with pie filling. (Other pie fillings could be substituted for a variation.)

Makes a 9” pie.

Pineapple Picnic Salad

Heather S

This is part 4 in the Thanksgiving recipe series.


-1-20 oz. can crushed pineapple (undrained)
-1-20 oz. can pineapple tidbits (drained)…also, can use mandarin oranges for a slightly different taste (undrained)
-1 small package instant vanilla pudding
-1-8 oz. Cool Whip
-1-8 oz. package cream cheese

Stir (undrained) crushed pineapple with softened cream cheese. Stir in pudding and mix well. Fold in pineapple tidbits (or mandarin oranges), drained and Cool Whip.

Chill and serve.

Apple Raisin Betty

Christy B

Ingredients
Butter-flavored cooking spray
2-21oz cans apple pie filling
1 tsp. ground cinnamon
3 packets instant oatmeal with raisins & spice, divided
6 T. butter, divided

Directions
Preheat oven to 375. Spray a 9 X 13 inch casserole dish with butter-flavored cooking spray.
Spread half of the apple pie filling in the bottom of the casserole dish. Sprinkle with the cinnamon and 1 1/2 packets of oatmeal. Dot with half the butter. Repeat with remaining ingredients.
Cover with foil and bake for about 1 hour. Remove from oven and let sit for 5 minutes before serving.