Strawberry Cheesecake Pie

 

The perfect dessert for a sunny day. Fresh strawberries are kept shiny with a fruit-sweetened glaze.

Prep: 10 mins

Cooking: 35 mins

Level: Easy

Cooling: 120 mins

Yields: 8

 

 

Ingredients

• 1 prepared 9-inch (6 ounces) graham cracker crumb crust
• 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
• 1 package (8 ounces) fat free cream cheese, softened
• 1 large egg
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon peel
• 1 1/2 to 2 cups halved fresh strawberries
• 3 tablespoons strawberry jelly, warmed

 

 

Directions

PREHEAT oven to 325° F.

PLACE evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.

BAKE for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.

Chocolate Malt Ice-Cream Cake

Ingredients

1 1/2 cups Gold Medal® all-purpose flour 

1 cup sugar

1/4 cup unsweetened baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 teaspoon white vinegar

1 teaspoon vanilla

1 cup chocolate fudge topping

1 1/2 quarts (6 cups) vanilla ice cream, slightly softened

2 cups malted milk ball candies, coarsely chopped

1 cup whipping (heavy) cream

1/4 cup chocolate fudge topping

Additional malted milk ball candies, if desired 

 

 

Directions 

• 1 Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
• 2 Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
• 3 Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
• 4 In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• 5 Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.