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Easy no-bake raspberry lemon cheesecake in jars and strawberry milkshake tarts
Semi whip cream till its just beginning to hold shape, being careful not to overwhip. Combine cream cheese, lemon juice and zest and powdered sugar with a drop or two of yellow food coloring (optional) and mix with an electric mixer until well combined.
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Flavors worth splurging for with little effort. Readily available ingredients. Perfect results time and again. The recipes in No Bake Cookies are a boon for busy home cooks with a penchant for sweet treats. Saulsbury's recipes prove that some of the best-tasting cookies and bars can be made without turning on the oven.
Directions for creating 45 party favors and decorations from commercially prepared cookies.
Crush the lemon cookies. Top base with 3-5 raspberries pressed up against the side of the jar. Semi whip cream till its just beginning to hold shape, being careful not to overwhip. Combine cream cheese, lemon juice and zest and powdered sugar with a drop or two of yellow food coloring (optional) and mix with an electric mixer until well combined. Gently fold through the semi whipped cream and spoon into jar(s) Refrigerate for 2 hours until firm and top with additional whipped cream, raspberries and mint leaves Combine Oreo crumbs and melted butter, stirring well to combine. Press into a 12-inch tart pan with a removable base, or a 9-inch springform pan. Stir together the strawberry milk powder and milk. Combine the strawberry milk mixture, cream cheese, sugar and vanilla together until smooth. Add 3-4 drops of pink food coloring (optional) for a deeper shade of pink. Semi whip cream until it's just beginning to hold shape, being careful not to overwhip. Gently fold the cream into the strawberry mixture until well combined. Refrigerate 4-6 hours or until firm to touch and remove from pan Whip additional cream to firm peaks and pipe small whipped cream stars around the outside edge of the tart.
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