DRUNKEN CHOCOLATY AMARETTO TRIFLE: Prepare Amaretto mix as directed, set aside. Prepare tray of brownies, rough chop into small chunks and set aside. Prepare cholocate pudding mix as directed. In large bowl, combine pudding, brownie chunks and 2 tablespoons of Amaretto liquor and set aside. In trifle bowl use brownie mixture to layer in bottom of bowl, next layer in Amaretto cheesecake mix, next layer with whip cream. Repeat above steps ending with a layer of whip topping, sprinkle with a dusting of cocoa powder or crushed toffee bar. Chill and serve!
BLUEBERRY PARFAIT: Prepare blueberry cheese cake mix as directed. Spoon in fresh blueberries or blueberry pie filling into parfait glass, spoon in cheesecake mix followed whip topping. Repeat step until parfait glass is full and repeat until done. Chill and serve.
TRIFLE'-A-LICIOUS CHOCOLATE: Prepare chocolate mousse cheesecake as directed. Crush 1/2 of your tray of prepared brownies and layer in bottom of trifle bowl, layer with cheesecake mix, layer with crushed butterfingers then add a layer of whip topping. Repeat above steps until bowl is full and all bowls are done.
Sprinkle tops of trifle bowls with remaining crushed butterfingers, drizzle with chocolate & caramel syrup. Chill 1 hour and enjoy! * Note this recipe can also be done using a 13 x 9 pan of brownies follow above layering steps, great for serving a larger number of people.
LEMON BLUEBERRY CHEESECAKE: Prepare lemon chiffon mix as directed. Spoon enough blueberry pie filling to cover bottom of pie crust, fill crust with lemon chiffon mix, spoon remaining blueberries on top of mix, garnish with whip topping on outer edges of pie. Chill 1 hour and serve.
RAZZMATAZZ BROWNIES: Prepare raspberry cheesecake mix as directed, fold in 1/2 cup of mini chocolate chips. Spread cheesecake mixture over tray of brownies (13x9), sprinkle remaining chocolate chips on top, chill until ready to serve. * When ready to serve cut into pieces and place 1 or 2 fresh raspberries on each piece.
VANILLA/PINEAPPLE ANGEL FOOD CHEESECAKE: Prepare angel food cake as directed, adding 1 can of crushed pineapple into mix before baking, allow cake to cool. Prepare vanilla cheesecake mix as directed, spread cheesecake mix on cooled angel food cake. Chill for 1 hour, eat & enjoy! * You may substitute Pina Colada mix for vanilla.
CHERRY ALMOND SUPREME: Prepare cherry almond cheese cake mix as directed. Spoon in cherry pie filling covering bottom of pie crust, spoon in cheesecake mix. Use remaining pie filling in center of pie, garnish with whip topping on out edges of pie and sprinkle with shaved almonds. * Note this recipe contains nuts. The Oreo pie crust is wonderful with this recipe!
BLUEBERRY PARFAIT: Prepare blueberry cheese cake mix as directed. Spoon in fresh blueberries or blueberry pie filling into parfait glass, spoon in cheesecake mix followed whip topping. Repeat step until parfait glass is full and repeat until done. Chill and serve.
TRIFLE'-A-LICIOUS CHOCOLATE: Prepare chocolate mousse cheesecake as directed. Crush 1/2 of your tray of prepared brownies and layer in bottom of trifle bowl, layer with cheesecake mix, layer with crushed butterfingers then add a layer of whip topping. Repeat above steps until bowl is full and all bowls are done.
Sprinkle tops of trifle bowls with remaining crushed butterfingers, drizzle with chocolate & caramel syrup. Chill 1 hour and enjoy! * Note this recipe can also be done using a 13 x 9 pan of brownies follow above layering steps, great for serving a larger number of people.
LEMON BLUEBERRY CHEESECAKE: Prepare lemon chiffon mix as directed. Spoon enough blueberry pie filling to cover bottom of pie crust, fill crust with lemon chiffon mix, spoon remaining blueberries on top of mix, garnish with whip topping on outer edges of pie. Chill 1 hour and serve.
RAZZMATAZZ BROWNIES: Prepare raspberry cheesecake mix as directed, fold in 1/2 cup of mini chocolate chips. Spread cheesecake mixture over tray of brownies (13x9), sprinkle remaining chocolate chips on top, chill until ready to serve. * When ready to serve cut into pieces and place 1 or 2 fresh raspberries on each piece.
VANILLA/PINEAPPLE ANGEL FOOD CHEESECAKE: Prepare angel food cake as directed, adding 1 can of crushed pineapple into mix before baking, allow cake to cool. Prepare vanilla cheesecake mix as directed, spread cheesecake mix on cooled angel food cake. Chill for 1 hour, eat & enjoy! * You may substitute Pina Colada mix for vanilla.
CHERRY ALMOND SUPREME: Prepare cherry almond cheese cake mix as directed. Spoon in cherry pie filling covering bottom of pie crust, spoon in cheesecake mix. Use remaining pie filling in center of pie, garnish with whip topping on out edges of pie and sprinkle with shaved almonds. * Note this recipe contains nuts. The Oreo pie crust is wonderful with this recipe!