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Chill in the freezer for at least 30 minutes. In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside. In a separate bowl, whisk together strawberry jello and boiling water until dissolved. Set aside.
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Cover tightly with plastic wrap and stick it in the freezer for 1-2 hours or until filling is firm. In a small sauce pan, add 1 boiling cup of water to 2 small jello packs, mix well until jello is dissolved. Add 1 cup of cold water and mix some more. Pour jello mixture into the chilled cheese cake filling.
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Gather your ingredients and get to mixingโฆ. First dissolve the lemon Jello mix in boiling water. Then add the lemon juice to the jello mixture, stir it up well, and set aside. Whip the cream cheese and sugar together. Add vanilla to the cream cheese mixture, mixing well.
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Directions. Beat the cream cheese with ยฝ cup milk until smooth. Add the remaining 1 ยฝ cups milk and the Instant Pudding mix, and beat until smooth. Pour filling into prepared graham cracker crust and let chill in the fridge for at least one hour.
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Instructions. Step 1. Mix Crust Mix, margarine and sugar until blended. Spoon into 12 paper-lined muffin cups; press crust mixture firmly onto bottoms of cups. Step 2. Beat milk and Filling Mix with mixer on low speed just until blended, then beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups. Step 3.
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To make the cheesecake filling. Put the cream in a heatproof bowl. Heat in the microwave in 30 second blasts until almost boiling. Add the jelly granules (jello powder). Whisk through. Make sure that all of the crystals have completely dissolved.
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Split the vanilla bean lengthwise and scrape out the seeds with the edge of a butter knife. Add the seeds to the cheesecake batter, and reserve the vanilla pod for another use. Mix for an additional 15 seconds or until the vanilla extract and seeds have been blended in. Scrape down the sides of the bowl and the beater.
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Combine cream cheese, sugar, vanilla, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling and refrigerate until firm, 2 to 3 hours.
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Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert. Beat the Evaporated milk/heavy cream until fluffy. In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
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Add in the lemon juice, and the vanilla extract. 1 tsp vanilla extract, 2 tbsp lemon juice. Mix everything until it's nice and creamy, then pour the no bake lemon cheesecake filling into the graham cracker crust. 1 graham cracker crust. Cover the cheesecake, and refrigerate for a minimum of 4 hours.
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In a small bowl mix the gelatine and water very well and let it soak for 10 minutes. In a stand mixer beat room temperature cream cheese for 2 minutes, then add the condensed milk and mix for 2 minutes. Then add the heavy cream gradually and whip for 3 - 4 minutes. melt the gelatine in the microwave for 10 -15 seconds.
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Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined.
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Chill in the freezer for at least 30 minutes. Step 4: In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside. Step 5: In a separate bowl, whisk together strawberry jello and boiling water until dissolved and set aside. Step 6: In a separate medium bowl, whip heavy.
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Combine graham cracker crumbs with butter in a bowl. Transfer the mixture to an 8-inch cake pan or springform pan and press it firmly into the bottom of the pan. Set it aside for later. 2. Make the jello mixture. Boil water and then pour the boiling water into a heat-safe bowl and sprinkle the lemon jello into it.
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Set aside as you make the rest of the filling. In a large bowl, beat the cream cheese until soft. Mix in the powdered sugar, followed by the lemon juice. Ensure that the jello mixture is cooled to room temperature. With the mixer on low speed, beat the jello into the cream cheese mixture a little at a time.
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Step 2: Make the filling. Blend the very soft cream cheese with a hand or stand mixer on high speed until it's creamy and smooth. Add in 1/2 cup of the cold milk and blend until combined. Pour in the rest of the milk, the 2 tablespoons of sugar, vanilla and the pudding mix.
