No Bake Cherry Custard Cake Food

NO-BAKE CHERRY CUSTARD CAKE

Steps:

• Tear the cake into bite-size pieces.
• Press into an 11 x 7" baking dish.
• In a mixing bowl, combine the pudding mix, milk and light sour cream.
• Beat until thickened, about 2 minutes.
• Spread over the cake.
• Spoon the cherry pie filling evenly over the top of the cake.
• Chill thoroughly until serving time.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

GOOEY CUSTARD CHEESECAKE RECIPE BY TASTY

Steps:

• Place cookies in a ziplock bag and crush with a wooden spoon until the cookies have fully become crumbs. Put them in a bowl. Add melted butter and milk, and mix well.
• In a buttered 15-centimeter (6-inch) pie pan, add the crust mixture and press firmly to form an even layer. Chill in the fridge for about 30 minutes.
• In a microwave-safe bowl, add the egg yolks and sugar. Whisk until pale. Add milk, vanilla, and cornstarch, and mix well. Microwave for 3 minutes and whisk after every minute.
• Add the cream cheese to the custard. Whisk until smooth.
• Add the custard batter into the chilled crust. Chill in the fridge for 30 minutes.
• Preheat oven to 320˚F/160˚C.
• Brush egg wash on top of the cake. Bake in the oven for 20 minutes.
• Once the cake is cool to the touch, serve immediately. The cake will have gooey texture while it is warm.
• Enjoy!

FLUFFY NO-BAKE CHERRY CHEESECAKE BARS

Steps:

• Combine crushed wafers, brown sugar, and butter in a food processor; pulse until mixture comes together. Press into the bottom of a 9x13-inch baking pan to make the crust.
• Beat cheesecake pudding mix gradually into the whipped topping until smooth. Spread evenly over the crust.
• Spread cherry pie filling over the whipped topping layer. Cover and refrigerate until flavors combine, 8 hours to overnight. Cut into bars.

NO-BAKE CHERRY DESSERT

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar and butter; press into an ungreased 9x5-in. loaf pan. , In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust. Top with pie filling. Chill until serving.