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Family Time
Dessert Pizza Cheesecake
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. Gummy Drop Bloom Cheesecake
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. Chocolate Peanut Butter Banana Cheesecake
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. Watermelon Cheesecake
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. Fruit N’ Nut Cheesecake
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. Pineapple Mango Coconut Cheesecake
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. |
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