1 – 40 oz. The Father’s Table Strawberry Swirl Cheesecake, defrosted
1 cup Fudge Sauce
1 1/2 cups Flaked Sweetened Coconut
Red Food Coloring
Yellow Food Coloring
Red Licorice Rounds
Candy Coasted Chocolates, green and light brown
Gummy Rings, white
White Chocolate Chips
Dark Chocolate Chips

Spread fudge sauce on cheesecake. Place coconut in a plastic bag. Combine a few drops of red and yellow food coloring with 1 teaspoon water to make an orange color; add to coconut. Shake bag until coconut is evenly coated. Sprinkle orange coconut over fudge sauce. Decorate top of “pizza” with candy – licorice, candy coated chocolates, gummy rings, white and dark chocolate chips. Keep refrigerated.

Serves 12.

Note: This may be made into a fruit pizza by substituting sliced fruits for candy.

1 – 40 oz. The Father’s Table Strawberry Swirl Cheesecake, defrosted
2 cups Whipped Topping
Pull-A-Part Licorice Strings
Gummy Drops
Gummy Rings
Candy Coated Chocolate or Jelly Beans
Colored Sugar Sprinkles – yellow, blue, red, pink, and purple

Spread whipped topping on cheesecake. Arrange licorice strings to make a flower. Outline petals with gummy drops. Place colored sugar sprinkles in center of each petal. Arrange gummy rings in center of flower and top with jelly bean or candy coated chocolate. Keep refrigerated.

Serves 12.

1 – 40 oz. The Father’s Table Fudge Brownie Cheesecake, defrosted
1 1/2 cups Peanut Butter, softened
3 large Bananas
Small Peanut Butter Cups
1/4 cup Chocolate Fudge Sauce
Fresh Cherries

Spread peanut butter on top of cheesecake. Slice bananas to 1/4-inch thickness. Arrange banana slices on cheesecake. Place peanut butter cups on edge of cheesecake. Drizzle with chocolate sauce. Place cherries in center. Keep refrigerated.

Serves 12.

1 – 40 oz. The Father’s Table Fudge Brownie Cheesecake, defrosted
3 cups Whipped Topping
Red Food Coloring
Green Food Coloring
Candy Coated Chocolates or Chocolate Covered Raisins
Pink Pull-A-Part Licorice
Pastel Licorice Pieces

In a bowl, combine 1 cup of whipped topping with red food coloring to make pink; spread 1 1/2 inches from the outer edge. In another bowl, combine 2 cups whipped topping with green coloring to make a light green; spread around outer edge and on sides. Place pink licorice around pink topping to outline. Decorate the pink topping with candy coated chocolate or chocolate covered raisins for the seeds. Decorate the sides with pastel licorice pieces. Keep refrigerated.

Serves 12.

1 – 40 oz. The Father’s Table New York Style Cheesecake, defrosted
1 cup Peanut Butter, softened
1/2 cup Honey
4 to 6 cups Dried Fruits and Nuts – Almonds, Cashews, Cranberries, Mango, Pineapple, and Raisins

In a bowl, combine peanut butter and honey. Spread over cheesecake. Place dried cranberries and pineapple in the center. Arrange almonds around the cranberries and pineapple. Continue alternating between rows of fruit and nuts – mango, cashews, and cranberries/raisins. Keep refrigerated.

Serves 12.

1 – 40 oz. The Father’s Table New York Style Cheesecake, defrosted
2 cups Flaked Sweetened Coconut
1/2 cup Powdered Sugar
1/2 cup Sour Cream
1 Mango, sliced
1 Pineapple, cored and sliced
Maraschino Cherry, optional

In a bowl, combine coconut, powdered sugar and sour cream. Spread mixture on cheesecake. Fan mango and pineapple slices on top of cheesecake. Garnish with maraschino cherry and coconut, if desired. Keep refrigerated.

Serves 12.