No Bake _ Strawberry Cheesecake

No Bake - Strawberry Cheesecake

• 6 whole strawberries washed, dried well and stems and hulls removed
  
• 16 oz plain fat free yogurt
  
• 1 small package sugar free - instant White Chocolate pudding
  
• 1 pre-made, reduced fat, graham cracker pie shell
  
• 8 oz Lite Cool Whip
  

Put the strawberries in the Quick Chef fitted with the blade. Process about 8-10 turns till the berries are coarsely chopped.

Leaving the berries in the Quick Chef, change the blade for the whip. Spoon the yogurt into the Quick Chef and sprinkle the pudding mix on top of the yogurt. Process until mixed thoroughly. Spoon Cheesecake mixture into pie crust. Chill for 30 minutes. Top with Cool Whip.

WW: 3 points per serving. serves 8

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Susan Enzor

http://my2.tupperware.com/susancn

susancn@my2.tupperware.com

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Chocolate Eggs

Chocolate Eggs

Package of White Candy Melts or White Chocolate Chips
Rice Krispies Cereal
Yellow food coloring
Red Colored Sugar (optional)

Melt the chocolate in a Rock ‘N Serve Medium Shallow according to package directions.
Reserve 1 cup.
Dollop the white chocolate into the Egg Tray Inserts.
Place in the freezer for a few minutes to harden.
In the meantime, add enough yellow food coloring to the reserved chocolate to resemble “yolk” color.
Stir in enough Rice Krispies to give the “yolks” some texture.
Dollop a small amount over the white chocolate egg halves.
Sprinkle with a tiny amount of red colored sugar to resemble paprika

Easter Egg Nests
6 oz chocolate chips
6 oz butterscotch chips
5 oz chow mien noodles or 1 pkg. Shredded coconut (7 oz)

Melt chocolate in Medium Deep Rock ‘N Serve, stir in noodles or coconut.
Mound on silicon mat or waxed paper and use the bottom of spoon to indent center, place mini jelly beans in the nests for eggs.

Melting Chocolate
Melting chocolate in the microwave is very easy! Place the chocolate in the Rock ‘N Serve Small or Medium Shallow, microwave at 50%, uncovered, stirring and checking at least every minute.
The chocolate will not look melted but will liquefy when stirred.
There are two important things to remember:
1. Melt at a low temperature (50% power), if the chocolate gets too hot it will be ruined.
2. Never add water, it will get grainy and be ruined; add a few drops of vegetable oil if you need to thin the chocolate.

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Chocolate Crunch Cupcakes (Makes 18 )

1 (18.25 oz.) package of chocolate cake mix
Ingredients to prepare cupcakes
1 tub prepared chocolate frosting
1 tub prepared coconut pecan frosting
½ cup chocolate chips
6 oz. chopped mixed nuts

Prepare 18 cupcakes according to package instructions. Do not use cup cake liners, grease or spray cupcake pans. Slice each cupcake into 3 layers. Spread frosting over each layer and sprinkle with nuts and chocolate chips, stacking layers. Frost tops and sprinkle with chopped nuts and chocolate chips. Mix chocolate and coconut pecan frosting layers as desired. Place on Rectangular Cake Taker to store and serve. Tip: 1 (6oz.) bag of Nut and Sweet Trail mix may be substituted for the mixed nuts.

Party Bowl Cake

2 large angel food cakes
1-2 cups chopped nuts
2 lg. Cans crushed pineapple, drained
2 cans cherry pie filling
2 cans blueberries, drained (not pie filling)
1 large container Cool Whip
6-8 sliced bananas, tossed with lemon juice to prevent darkening
2 large boxes vanilla instant pudding, prepared as directed
Day before serving:
Break up one cake into bite-sized pieces in large clear bowl such as the Tupperware Sheerly Elegant Bowl.
Add 1 can slightly drained pineapple
Add 2 cans slightly drained blueberries over pineapple
Spread prepared pudding over this
Sprinkle with ½ of the nuts
Break up 2nd cake into bite-sized pieces and sprinkle over nuts.
Add 2 cans cherry pie fillingAdd sliced bananas
Spread 2nd can of crushed pineapple over bananas
Top with Cool Whip and remainder of nuts.
Refrigerate overnight.
This is really special and so good!
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Pop Cake

 Pop Cake


1 box  cake mix

1 can of pop.
Spray inside of 6 /14 Cup Round Heat N Serve with cooking spray.
Pour bag of chips in bottom of Heat N Serve
In Mix N Stor Plus, mix cake mix and can of Coke (no eggs, oil, or anything else).
Pour over chips. Seal.
Cook in Microwave on high for 7-10 minutes. Until cake pulls away from sides.
Cool. Invert and voila! A self-frosted cake.

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