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DESSERTS

Easter Pina Colada Pie

Easter Pina Colada Pie

1 package Halladay’s Pina Colada Cheesecake
1 (8 oz.) bar cream cheese, softened
1 cup crushed pineapple, drained well
1 (8 oz.) container Cool Whip
1 cup sweetened coconut flakes
1 (9-inch) prepared graham cracker pie crust
1 package of mini Cadbury eggs

Combine cheesecake with cream cheese and pineapple. Fold in Cool Whip. Spread filling into graham cracker pie crust. Place coconut flakes into a skillet and cook over medium-high heat, until golden brown. Top pie with toasted coconut and garnish with Cadbury eggs. Refrigerate for 1-2 hours.

Cinnamon Sweet Rolls

⅓ cup sugar
1 tsp. of cinnamon
½ cup brown sugar
4 Tbsp. butter, melted
1 package Halladay’s Vermont Beer Bread
1 (12 oz.) can or bottle beer or club soda
½ 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.

Coconut Pineapple Dip

2 Tbsp. Halladay’s Pina Colada Cheesecake
1 cup Greek yogurt
1 cup Cool Whip
½ cup pineapple, drained and finely diced

Combine all ingredients. Serve with fresh fruit of choice or small cookies or wafers.

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.

Orange Cream Fruit Dip

Orange Cream Fruit Dip

1 cup vanilla yogurt
1 cup cool whip
2 Tbsp. Orange Cream Cheesecake

Combine ingredients. Let chill.

Tiramisu Parfaits

Tiramisu Parfaits

1 package Halladay’s Tiramisu Cheesecake Mix
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.

Tropical Fruit Dip

Tropical Fruit Dip

1 cup plain Greek yogurt
2 Tbsp. Halladay's Pina Colada Cheesecake

Combine ingredients. Let chill for several hours before serving.
Delicious served with fresh pineapple and other fresh fruits.

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.

Orange Cream Fruit Dip

Orange Cream Fruit Dip

1 cup plain Greek Yogurt
2 Tbsp. Halladay's Orange Cream Cheesecake

Combine ingredients. Let chill several hours before serving. Serve with fresh fruit.

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.

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.

Nutella Parfait

Nutella Parfait

12 Oreos, crushed
3 Tbsp. butter, melted
1 (8 oz.) block of cream cheese, softened
1 package Halladay’s Double Chocolate Cheesecake
¾ cup Nutella
1 (8 oz.) container Cool Whip, divided or 8 oz. whipped cream

Combine Oreos 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.

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