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DESSERTS

Salted Caramel Pecan Cheesecake

Salted Caramel Pecan Cheesecake

1 ½ cups finely crushed cinnamon graham crackers

1/3 cup butter, melted

3 Tbsp sugar

1 cup pecans, coarsely chopped

1 package Halladay’s Sea Salted Caramel Cheesecake Mix, divided

8 oz cream cheese, softened

8 oz Cool-Whip

Preheat oven to 350°F. Combine crushed graham crackers, sugar, and melted butter in a med bowl. Press this mixture against the bottom and sides of a 9” pie dish. Bake for about 10 minutes; remove and set aside to cool.

Prepare the pecan topping by mixing 1 cup chopped pecans with 1 Tbsp of our Halladay’s Sea Salted Caramel Cheesecake Mix. Toast these in the oven for about 10 minutes or so, until nuts are lightly browned, being careful not to burn the edges.

Prepare the filling by combining the remaining Sea Salted Caramel Cheesecake mix with cream cheese, then gently fold in the cool whip.

Pour cream cheese filling mixture into cooled pie shell. Top with toasted pecans. Chill for at least one hour before serving.

Zucchini Crisp

6 cups peeled and diced zucchini

1 cup sugar

3 Tbsp cinnamon

1 stick butter

1 package Halladay's Apple Crisp Mix.

Toss zucchini with cinnamon and sugar. Let rest for 30 minutes and drain liquid. Dump into 9X12 pan. Cut one stick of butter into small pieces and blend with Halladay's Apple Crisp mix. Crumble topping mixture over zucchini. Bake at 350˚F for approximately 35-40 minutes, or until bubbly and lightly browned.

Cinna-Bun Sugar Doodles

1 2/3 cups flour

3/4 cup sugar

1 1/2 tsp baking powder

6 Tbsp butter/margarine, softened

1/3 cup shortening

1 egg

1 Tbsp milk

1 1/2 tsp vanilla

1/4 tsp salt

1 package Halladay's Cinnamon Bun No-Bake Cheesecake Mix

cinnamon sugar for topping

Mix softened butter, shortening, sugar, milk, egg, and vanilla in a bowl and beat until fluffy. Add remaining ingredients and mix until well blended. Drop rounded Tbsp of dough onto cookie sheet and bake at 350 F for 10 minutes. Remove from oven and immediately sprinkle with cinnamon sugar.

Marscapone Tiramisu Dip

1 cup of mascarpone cheese

1/2 cup whipping cream

1 package Halladay's Tiramisu No-Bake Cheesecake Mix

Blend Tiramisu No-Bake Cheesecake Mix with mascarpone cheese, pour in chilled whipping cream. Whip until stiff. Serve with lady fingers, vanilla wafers or fresh strawberries.

Cheesecake Dipped Strawberries

Cheesecake Dipped Strawberries

1 quart of fresh strawberries, washed and patted dry (double for a larger gathering)

1 package Halladay’s Harvest Barn Cheesecake Mix of choice.

1 (8 oz) package cream cheese, softened

½ cup sour cream

½ cup graham cracker crumbs

Mix softened cream cheese, sour cream, and Harvest Barn Cheesecake mix of choice in a decorative bowl. Place strawberries, cheesecake mixture, and a small bowl of crumbs on a decorative plate. Have guests dunk the strawberries in the dip and then the crushed graham cracker crumbs.

Pull Apart Cinnamon Pumpkin Buns

1 package Halladay’s Classic Beer Bread Mix

1 (12 oz) bottle pumpkin beer of choice

1 package Halladay’s Harvest Barn Pumpkin Cheesecake Mix

½ stick butter, melted

½ cup of chopped pecans (optional)

Preheat oven to 350°F. Grease a 9” cake pan; set aside.

Pour Halladay’ Pumpkin Cheesecake mix into medium bowl; you will rough the dough in this in the next step.

Combine beer bread mix with beer. Scoop dough in ⅓ cup increments and roll in Pumpkin Cheesecake mixture from previous step. Drop coated dough into greased pan. Repeat until all the dough is gone.

Blooming Caramel Apples

1 Package Halladay’s Caramel Apple Dip Mix

1 (8 oz) block cream cheese, softened

6 to 8 apples

¾ cup boiling water

Cooking spray

Sugar and cinnamon for dusting

Preheat oven to 375°F. Combine softened cream cheese with Caramel Apple Dip mix, set aside.

Slice the top off of the apples and cut out the core with a corer or scoop out core and seeds with a spoon, without cutting through the bottom of the apple. We found a measuring spoon worked well.
Cut a circle around the inside of the apple, then score vertically through the apple without cutting all the way through. Put apples in a baking dish. Pour boiling water into the bottom of the dish. Spray the tops of the apples with cooking spray, then sprinkle them with sugar and cinnamon.
Bake for 30 minutes. Remove dish from the oven and scoop about a tablespoon of caramel mixture into the center of each apple. Return baking dish to the oven and bake for an additional 15 to 30 minutes, or until apple is soft but not mushy.

Serve warm with ice cream or whipped cream. Yum!

Lemon Berry Cheesecake Dip

1 package Halladay’s Lemon Drop Cheesecake Mix

1 (8 oz.) package cream cheese, softened

1 (8 oz.) container Cool Whip or 1-pint heavy cream, whipped

½ cup strawberries, chopped

1 Tbsp Strawberry jam

Combine cheesecake mix with softened cream cheese. Gently fold in Cool Whip or freshly whipped cream. Combine chopped strawberries with jam, set some aside for garnish, add the rest to cheesecake mix and gently mix together. Pour cheesecake mix into a bowl and chill for at least 30 minutes. Garnish with remaining strawberry mixture before serving.

Lemon Blueberry Dessert Tart

1 package Halladay’s Lemon Blueberry Cheesecake Mix

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip or 8 oz. freshly whipped cream

24 (1-inch) tart shells

Fresh blueberries

Blend cheesecake mix with cream cheese; fold in Cool Whip or freshly whipped cream. Use a spoon or piping bag to fill tart shells. Garnish with fresh fruit.

Cinnamon Swirl Bread

Batter:

1 package Classic Vermont Beer Bread Mix
12 oz beer or club soda

Topping:

½ stick butter, melted
¼ cup brown sugar
¼ cup flour
1 Tbsp sugar
½ tsp cinnamon
Pinch of salt

Preheat oven to 350°F. Pour contents of Classic Beer Bread Mix into a bowl; add beer or club soda and stir to incorporate ingredients.

In a separate bowl, prepare the topping by combining the melted butter, brown sugar, flour, sugar, cinnamon and salt; stir until well blended.

Pour half of the batter from the first step into a greased loaf pan. Pour half of the topping mixture on top of the first layer of batter. Pour remaining batter on top of topping mixture, then top with remaining topping mixture. Swirl topping slightly into the batter. Bake for 50 to 55 minutes, until crust is golden, and a toothpick inserted in the middle comes out clean.

Maple Kettle Corn

¼ cup vegetable oil

½ cup popcorn kernels

1 package Halladay's Maple Cheesecake mix

¼ tsp salt

Pour all items into a med sized saucepan, stir. Cover pan with a well fitting lid. Heat contents slowly using low to med heat. Be sure to cook low and slow, if your heat is too high the sugar will burn. It will take a couple minutes to get warm enough for the kernels to pop. Shake the pan so that the kernels on the bottom do not burn. Remove pan from heat when the popping slows down. Leave the cover on for a minute or two until you don’t hear any more kernels popping. Pour onto a sheet pan in a single layer to cool.

APPLE CARAMEL DIP

½ package of Halladay's Harvest Barn Caramel Apple Dip Mix

1 (8 oz.) block cream cheese, softened

Green Apples, sliced for dipping

Other dipping options: Graham crackers, gingers snaps or vanilla wafers

Mix softened cream cheese with our Caramel Apple Dip Mix. Let sit for a few minutes for all the sugar to break down; it may need another stir after. Serve dip in a pretty fall bowl alongside sliced apples, vanilla wafers, graham crackers, ginger snaps, or your favorite dippers.

PUMPKIN CANNOLI

1 package Halladay’s Pumpkin Cheesecake Mix

1 (8 oz) block cream cheese, softened

1 cup ricotta cheese

2 Tbsp granulated sugar

1 cup mini chocolate chips, divided in thirds

1 package sugar cones

Combine our Pumpkin Cheesecake Mix and sugar with the softened cream cheese. Add in ricotta cheese and blend well. Fold in ⅓ cup of the mini chocolate chips. Chill for at least one hour.

HOW TO SERVE IN CONES: Cut about 2 inches off the end of the cone. Fill the cone with mixture, then dip each end in the remaining ⅔ cups chocolate chips. Chill at least one hour before serving. It is best to serve these within a few hours to avoid the cones getting soggy.

HOW TO SERVE AS A DIP: Pour the mixture into a small serving bowl. Gently break the sugar cones into pieces and serve with the cannoli dip.

Fresh Berry Granola Parfait

Fresh Berry Granola Parfait

1 package Hallladay’s Harvest Barn Lemon Raspberry Cheesecake Mix

2 cups plain Greek yogurt

1 cup strawberries, blueberries and or raspberries, mixed

1 cup desired granola mix

Combine Cheesecake mix with yogurt; blend well. Layer granola, yogurt and mixed fresh fruit, leaving a little fruit to garnish the top with.

Salted Caramel Cheesecake Stuffed Strawberries

Salted Caramel Cheesecake Stuffed Strawberries

1 package of Halladay’s Harvest Barn Sea Salted Caramel Cheesecake Mix

1 (8 oz) package cream cheese, softened

1 (8 oz) container of Cool Whip, defrosted

1 quart of fresh firm strawberries

Prepare Cheesecake mix according to package directions.

Hull strawberries and cut in half lengthwise. Take a tiny slice off the rounded end so that they sit flat, then scoop a tiny bit out of the middle. Pipe strawberry centers with cheesecake mixture and chill for at least one hour before serving.

Lemon Raspberry Trifle Cup

Lemon Raspberry Trifle Cup

2 cups crushed vanilla wafers

4 oz. butter, melted

1 package Halladay’s Lemon Raspberry Cheesecake Mix

1 (8 oz) block cream cheese, softened

1 pint heavy whipping cream, chilled

1 small container fresh raspberries

Add vanilla wafers to melted butter and toss until well blended. Set aside.

In a separate bowl, combine Lemon Raspberry Cheesecake mix with softened cream cheese and chilled heavy cream. Whip until mixture is stiff.

In small cocktail or dessert glasses, or small canning jars, layer buttered vanilla wafers and cheesecake mixture. Garnish with fresh raspberries. Chill at least 2 hours before serving.

Strawberry Cheesecake Pie

Strawberry Cheesecake Pie

For Pie and Filling

1 Prepared Graham Cracker Pie Crust

1 pint cool whip

1 (8 oz.) block cream cheese

1 package of Halladay's Harvest Barn Strawberry Cheesecake Mix

Prepare according to package directions and chill.

For Topping
2 lbs strawberries, sliced
¾ cup granulated sugar
½ cup water
3 Tbsp. cornstarch

Crush or puree 1.5 cups of the strawberries. Whisk sugar, water and cornstarch in small saucepan until smooth. Heat until the sugar is dissolved, then add in the crushed strawberries. Bring to a boil over med heat, stirring until thickened. Let cool for 30 minutes, then add additional strawberries. Top prepared cheesecake with the strawberry sauce.

Watermelon Pizza

Watermelon Pizza

2 (1" round) slices cut from the center of a seedless watermelon

1 cup plain or vanilla Greek yogurt

2 Tbsp. Halladay's Harvest Barn Lemon Raspberry Cheesecake Mix

2/3 cup sliced strawberries

1/2 cup blueberries

2 Tbsp. toasted coconut

Spread a thin layer of yogurt on each watermelon slice, then stack on top of each other. Sprinkle the top with strawberries, blueberries, and then the toasted coconut. Slice into 6 or 8 pie shaped wedges to serve.

Sweet Wonton Wrappers

1/3 cup sugar

1 tsp. cinnamon

12 Wonton wrappers

2 Tbsp. butter, melted

Halladay's Cheesecake Mix of Choice

Preheat oven to 325°F. Combine the sugar and cinnamon in a shallow bowl. Brush one side of the Wonton wrappers with melted butter and dip into the sugar/cinnamon mixture.

Spray a mini muffin tin with cooking spray. Place the wrappers, sugar side up, in the mini muffin tins. Bake for about 7-9 minutes, or until the wrappers are golden brown. Remove and allow to cool completely. Fill with your favorite Harvest Barn Cheesecake Mix

Apple Crisp

Apple Crisp

4 cups apples, peeled and sliced

1 stick butter

1 package Halladay's Apple Crisp Mix

Peel, core and slice 4 cups of apples, then place them in to a 9" pie plate. Set aside and make the topping. Cut one stick of butter into small pieces and blend with Halladay's Apple Crisp mix. Crumble topping mixture over apples. Bake at 350˚F for approximately 20-30 minutes, or until bubbly and lightly browned.

Lemon Raspberry Cheesecake Dip

1 package Halladay's Lemon Raspberry Cheesecake Mix

1 (8 oz.) block cream cheese, softened

1 (8 oz.) container cool whip

Mix softened cream cheese with Lemon Raspberry cheesecake mix. Fold in cool whip. Serve with vanilla wafers or graham crackers and fresh fruit.

Cannoli Dip

Cannoli Dip

1 (8 oz.) block cream cheese, softened

1 cup ricotta cheese

1 package Halladay's New York Style Cheesecake

2 Tbsp. sugar

2/3 cup mini chocolate chips

Blend ricotta, Halladay's cheesecake mix, sugar and softened cream cheese. Fold in mini chocolate chips. Chill for at least one hour. Serve with waffle sugar cones broken into medium size pieces.

Peaches & Cream Cheesecake

1 package Halladay's New York Style cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip

2-3 peaches, peeled and sliced

other desired toppings (optional) such as blueberries or toasted almonds

Combine cheesecake mix with cream cheese; fold in Cool Whip. Spread into pie shell. Top with peaches and any other desired toppings. Let chill.

Chocolate Peanut Butter Cup Cheesecake

1 package Halladay's Double Chocolate Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip, defrosted

15 mini peanut butter cups, quartered

1 (9-inch) prepared graham cracker pie crust

Combine cheesecake and cream cheese; fold in Cool Whip. Fold in peanut butter cups, reserving a few for garnish. Pour mixture into pie shell and garnish with remaining peanut butter cups. Chill at least 1 hour before serving.

Light Key Lime Mousse

Light Key Lime Mousse

1 package Halladay's Key Lime Cheesecake

1 cup Greek yogurt

1 (8 oz.) container Cool Whip, defrosted

Combine cheesecake and yogurt; fold in Cool Whip. Serve in parfait glasses and garnish with fresh fruit or a small wafer cookie. Can be served plain or layered with fresh fruit such as sliced strawberries and blueberries.

S'mores Ball

1 package Halladay's Double Chocolate Cheesecake

1 (8 oz.) block of softened cream cheese

1 cup mini marshmallows

8 graham crackers, crushed

Combine cream cheese and cheesecake; fold in mini marshmallows. Chill for at least 2 hours before serving. Roll in graham crackers before serving. Serve with additional graham crackers.

Summer Berry Ball

2 (8 oz.) bars cream cheese, softened

1 package Halladay's Lemon Blueberry Cheesecake

Fresh blueberries and raspberries or sliced strawberries to garnish

Combine cheesecake and cream cheese. Chill for at least 1 hour. Roll into a ball and roll in blueberries. Then garnish with raspberries or strawberries poked in between the blueberries. Serve with graham crackers or plain cookies.

Oreo Cheesecake

1 package Halladay's New York Style Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip, defrosted

2 Tbsp. butter

12 Oreos, lightly crushed, plus a few for garnish

1 (9-inch) prepared chocolate graham cracker pie crust

chocolate sauce

Melt butter in small saucepan and add Oreos. Cook over low heat for 1-2 minutes; set aside. Combine cheesecake and cream cheese. Fold in Cool Whip and pour into pie shell. Chill for at least one hour. Before serving, top with Oreos and drizzle with chocolate sauce.

Cinnamon Sweet Rolls

Cinnamon Sweet Rolls

⅓ cup sugar

1 tsp. of cinnamon

1/2 cup brown sugar

4 Tbsp. butter, melted

1 package Halladay's Vermont Beer Bread Classic Mix

1 (12 oz.) can or bottle beer or club soda

1/2 cup walnuts or pecans, chopped (optional)

Preheat oven to 350˚F. Combine sugar and cinnamon; set aside. Combine brown sugar and butter; also set aside. Lightly grease an 8-inch round cake pan. Mix beer bread with beer or soda. Scoop about a ¼ cup of batter with your hands and roll in cinnamon sugar mixture. Place on prepared pan and continue until all the dough is used up. Pour brown sugar and butter mixture on rolls. Sprinkle with nuts, if desired. Bake for about 35 minutes. Cool slightly, pull apart and serve.

Funfetti Cheesecake

Funfetti Cheesecake

1 (8 oz.) bar softened cream cheese, softened

1 package Halladay's New York Style Cheesecake

1 (8 oz.) container Cool Whip

3 Tbsp. rainbow sprinkles

1 9-inch prepared graham cracker pie crust

Beat cream cheese with cheesecake mix. Fold in Cool Whip and 2 tablespoons of sprinkles. Spoon into prepared pie shell and top with remaining sprinkles. Chill and serve with whipped cream, if desired.

Pumpkin Mousse Pie

1 (8 oz.) bar cream cheese, softened

1 cup pumpkin, cooked and pureed

1 (8 oz.) container Cool Whip

1 package Halladay's Pumpkin Cheesecake

1 9-inch prepared graham cracker pie crust

Beat cream cheese, pumpkin, and cheesecake mix. Fold in Cool Whip and pour into pie shell; let chill. Top with whipped cream, if desired.

Pumpkin Mousse Dessert Cups

3 Tbsp. butter

2 Tbsp. sugar

1 cup graham cracker or gingersnaps crumbs

1 (8 oz.) container Cool Whip

1 cup pumpkin, cooked and pureed

1 (8 oz.) block cream cheese, softened

1 package Halladay's Pumpkin Cheesecake

Melt butter in small pan. Add sugar and crumbs; blend well. Spoon into glasses; set aside. Beat cream cheese, pumpkin and cheesecake mix. Fold in Cool Whip and spoon into reserved glasses. Let chill. Garnish with fresh whipped cream and or nuts before serving.

Mini Pumpkin Cheesecakes

1 (8 oz.) bar cream cheese softened

1 cup pumpkin, cooked and pureed

1 package Halladay's Pumpkin Cheesecake

1 package gingersnap cookies

1 (8 oz.) container of Cool Whip

Paper lined mini muffin cups

Beat softened cream cheese, pumpkin and cheesecake mix. Fold in cool whip. Place one gingersnap cookie in the bottom of each muffin cup. Top with pumpkin cheesecake mixture and Garnish with nuts or fresh whipped cream before serving.

Sea Salted Pecan Caramel Cheeseball

1 Tbsp. butter

1 Tbsp. water

1 package Halladay's Sea Salted Caramel Cheesecake, divided

1 (8 oz.) bar cream cheese, softened

1 cup pecans, coarsely chopped

Melt butter in a small fry pan. Add water and 3 Tbsp. cheesecake mix; swirl to combine. Fold in pecans. Cook over low heat for 2 to 3 minutes. Pour onto waxed paper or foil to cool; set aside. Add remaining cheesecake to cream cheese; blend well. Refrigerate one hour. Roll in cooled pecans. Serve as a dessert with vanilla wafers or crisp apple slices.

Pumpkin Parfait

Pumpkin Parfait

1 package Halladay's Pumpkin Cheesecake

2 cups plain Greek yogurt

Desired toppings such as fruit, chopped nuts and granola

Combine cheesecake mix with yogurt; layer alternately with chosen ingredients into dessert glasses.

Strawberry Parfaits

Strawberry Parfaits

1 package Halladay's Strawberry Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) Cool Whip or 8 oz. whipped cream

Combine cream cheese and cheesecake mix; fold in Cool Whip. Layer cheesecake mixture with fresh strawberries and top with whipped cream.

Sea Salted Caramel Cheesecake Filled Phyllo Cups

1 (8 oz.) bar cream cheese, softened

1 package Halladay's Sea Salted Caramel Cheesecake

1 (8oz.) container Cool Whip

24 mini phyllo cups or shells

Fresh Fruit

Combine cheesecake and cream cheese; fold in Cool Whip. Use a spoon or piping bag to fill phyllo cups. Garnish with fruit.

Tiramisu Parfaits

Tiramisu Parfaits

1 package Halladay's Tiramisu Cheesecake

1 (8 oz.) block cream cheese, softened

1 pint of whipping cream

8 Oreo or chocolate cookies, crushed

Whip cream cheese with cream and cheesecake mix until soft peaks form. Layer in small parfait glasses with cookies. Chill at least one hour before serving.

Tiramisu Icebox Cake

Tiramisu Icebox Cake

1 package Halladay's Tiramisu Cheesecake

1 (8 oz.) block of cream cheese, softened

1 (8 oz.) package Cool Whip or 8 oz. whipped cream

2 sleeves of chocolate graham crackers

Combine cheesecake and cream cheese; fold in Cool Whip. Frost bottom of an 8x8-inch pan with mixture then add a layer of chocolate graham crackers. Continue to layer for a total of 4-5 layers. Refrigerate 5-6 hours before serving.

Fruit Parfait

Fruit Parfait

1 package of desired Halladay's Cheesecake

2 cups plain or flavored Greek yogurt

Fresh fruit and/or chopped nuts

Combine cheesecake mix with yogurt. Layer alternately fresh fruit and mixture into dessert glasses. Top with fruit or chopped nuts.

Nutella Fruit Dip

Nutella Fruit Dip

1 cup Nutella

1 package Halladay's Double Chocolate Cheesecake

4 oz. cream cheese, softened

1 cup Cool Whip or 4 oz. whipped cream

Blend Nutella, cream cheese and cheesecake mix; fold in Cool Whip. Let chill at least 30 minutes before serving.

Strawberry Icebox Cake

Strawberry Icebox Cake

1 package Halladay's Strawberry Cheesecake

1 (8 oz.) container Cool Whip or 8 oz. whipped cream

2 sleeves graham crackers

2 lbs. strawberries, sliced and added to 1 Tbsp. sugar

Fold Cool Whip into cheesecake mix. Add thin layer of whipped cream mixture to bottom of a baking dish. Layer ingredients, first graham crackers, then Cool Whip, followed by strawberries. Continue to layer until ingredients are gone. Refrigerate at least 4 hours before serving.
Cake will keep for two days in the refrigerator.

Dessert Cheeseball

Dessert Cheeseball

1 package desired Halladay's Cheesecake

1 (8 oz.) bar cream cheese, softened

Crushed cookies or topping of choice such as nuts or sprinkles

Blend cheesecake mix with cream cheese. Form into a ball and refrigerate for 30 minutes. Roll in cookies. Great served with cookie thins or fresh fruit.

Dessert Tarts

Dessert Tarts

1 package desired Halladay's Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip or 8 oz. whipped cream

24 1-inch tart shells

Fresh fruit

Blend cheesecake mix with cream cheese; fold in Cool Whip. Use a spoon or piping bag to fill tart shells. Garnish with fresh fruit.

Tiramisu

Tiramisu

1 package Halladay's Tiramisu Cheesecake

1 (8 oz.) block of cream cheese, softened

1 (8 oz.) container Cool Whip or 8 oz. whipped cream

36 lady fingers

1 cup strong coffee

Blend cheesecake mix with cream cheese; fold in Cool Whip. Arrange lady fingers to cover bottom of an 8x8-inch dish and drizzle with coffee until moist (do not over soak.) Top with a layer of Tiramisu mixture. Continue to layer lady fingers and Tiramisu mixture until gone. Top with shaved chocolate or sprinkle with cocoa powder, if desired. Let sit at least 2 hours before serving.

Strawberry Cheesecake Bites

Strawberry Cheesecake Bites

1 package Halladay's Strawberry or New York Style Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip or 8 oz. whipped cream

1 lb. strawberries, tops cut off and hollowed out

Mini graham crackers for topping

Chocolate sauce for drizzling, optional

Blend cheesecake mix with cream cheese; fold in Cool Whip. Add mixture to an icing bag and pipe into strawberries. Top each strawberry with a graham cracker.

Maple-Pumpkin Pie

Maple-Pumpkin Pie

1 (6 oz.) package refrigerated pie crusts

1 (15 oz.) can pre-spiced pumpkin pie filling

1 (14 oz.) can sweetened condensed milk

2 eggs

1 (8 oz.) bar cream cheese

1 (8 oz.) tub Cool Whip or 8 oz. whipped cream

1 package Halladay's Maple Cheesecake

Preheat oven to 425˚F. In a large mixing bowl, combine pumpkin pie filling, condensed milk and eggs and beat until well blended. Place pie crust in 9-inch pie plate and pour in filling. Bake for 15 minutes. Reduce heat to 350˚F and bake for an additional 35-40 minutes, or until knife inserted 1 inch from crust comes out clean. Meanwhile, prepare maple cheesecake according to package directions. Allow pie to cool, roughly 35-40 minutes. Top pie with Maple Cheesecake filling and refrigerate for 1-2 hours before serving.

Salted Caramel Brownie

Salted Caramel Brownie

1 package brownie mix

1 package Halladay's Sea Salted Caramel Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip or 8 oz. whipped cream

Prepare brownies according to package directions and let cool. Blend cheesecake mix with cream cheese; fold in Cool Whip. Spread mixture over brownies or pipe onto individual brownie squares.

Nutella Parfait

Nutella Parfait

12 Oreo's, crushed

3 Tbsp. butter, melted

1 (8 oz.) block of cream cheese, softened

1 package Halladay's Double Chocolate Cheesecake

3/4 cup Nutella

1 (8 oz.) container Cool Whip, divided or 8 oz. whipped cream

Combine Oreo's with butter; reserve for later. Blend cheesecake mix with cream cheese and Nutella; fold in half of the Cool Whip. Spoon small amount of Oreo mixture into the bottom of a dessert glass followed by a layer of cream cheese mixture. Add another layer of Oreo followed by another layer of cream cheese mixture. Let chill. Top with whipped cream, if desired.
Variation: pour cream cheese mixture into a prepared Oreo or chocolate pie shell; let chill.

Chocolate Peanut Butter Parfait

Chocolate Peanut Butter Parfait

1 package Halladay's Double Chocolate Cheesecake

1 (8 oz.) bar cream cheese, softened

1 cup peanut butter

1 (8 oz.) container of Cool Whip or 8 oz. whipped cream

12 Oreos, crushed

Blend cheesecake mix, cream cheese and peanut butter; fold in Cool Whip. Spoon small amount of Oreo mixture into the bottom of a dessert glass followed by a layer of cream cheese mixture. Add another layer of Oreo followed by another layer of cream cheese mixture. Let chill. Top with whipped cream, if desired.
Variation: pour cream cheese mixture into a prepared Oreo or chocolate pie shell; let chill.