Raspberry Delight Fluffy Salad

Raspberry Delight Fluffy Salad
1 large yogurt
1 large instant pudding
1 large (10 oz.) cool whip
1 pkg. frozen raspberries
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Mix together yogurt and pudding. Fold in cool whip and raspberries. Refrigerate for 4 hours.

*This is a fun recipe to play around with. My favorite it (so far) is to use vanilla yogurt and vanilla pudding. But I've tried it with banana pudding. You could also used White Chocolate pudding or any other flavor. I want to try it using frozen strawberries and strawberry yogurt, pudding and cool whip.

Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup crushed cream-filled chocolate sandwich cookies
6 tablespoons butter, melted
3/4 cup creamy Peanut Butter
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
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In a bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.

Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.

In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.

In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.

Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Layered Turtle Cheesecake

Layered Turtle Cheesecake
1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Optional garnish: pecan halves and additional caramel ice cream topping
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Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.

Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings.