No-Bake Cherry Yum Yum #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

These spiced mushroom treats were made for 2012's Great Food Blogger Cookie Swap, an incredible occasion put on by Lindsay of Love and Olive Oil blog and Julie of The Little Kitchen AND supported by OXO, the organization that makes a wide range of magnificent kitchen and home contraptions, from blending bowls to spatulas to office association and everything in the middle.

These spiced mushroom treats have been an occasion treat staple in my life since I was a little child. They are so charming thus delectable and a great deal of enjoyable to make. I made them with my mother when I was a child and now my little girls make them with me. I realized I needed to make them for the treat swap. We made and sent the treats to three other taking an interest bloggers.

I experienced my treat plans attempting to concoct something great, would hold up during delivery, and something extraordinary for these special seasons. I realize you're thinking "ummm mushrooms??" But let me clarify.

Most importantly, there were no genuine mushroom hurt really taking shape of these, they are simply formed like mushrooms, second they don't possess a flavor like mushrooms it is possible that, they are a delicate daintily spiced treat with a cocoa coat on top and a vanilla coating as "stick" for the stems to remain in the tops.

Also try our recipe Cheesecake Factory Original Cheesecake Copycat #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp salted butter, melted
• 1 (8 oz) block cream cheese, softened to room temp.
• 1/2 cup  granulated sugar, divided use
• 2 cups 1 pint heavy whipping cream*
• 3 tbsp granulated sugar
• 1/2 tsp. vanilla extract
• 1 (21 oz) can cherry pie filling

Instructions

1. Start by crushing the graham crackers into crumbs. I put about 10 graham cracker sheets into a ziploc bag then pounded them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1 1/2 cups in crumbs.
2. In a medium bowl, combine melted butter with graham cracker crumbs.
3. Set aside 2 tbsp. of the crumbs (we'll use that for the topping.)
4. Spread the rest of the crumbs into a 9x9 baking dish. Push down with your hands to make a flat layer.
5. Next, combine softened cream cheese with 1/2 cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.
6. In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tbsp. sugar and vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP. This will take a minute or two on a high speed setting.
7. Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
8. Spread half of the cream cheese/whipped cream mixture evenly over crust.
9. Evenly spread the cherry pie filling over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with reserved graham cracker crumbs.
10. Refrigerate for a couple hours (or overnight) before slicing and serving.

Read more our recipe Vegan Vanilla Custard Slice #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

Source : bit.ly/2wILBCY