DESSERTS

Melt butter in sauté pan; add sugar and pecans, cook over low heat for a couple of minutes, until nuts are slightly crisp, being careful not to burn them. Set aside and let cool.

Blend softened cream cheese together with Maple Cheesecake Mix, then fold in the Cool Whip. Pour into prepared pie shell, top with cooled Pecans. Chill at least one hour before serving.

Mix Lemon Drop Cheesecake mix and lemon zest into softened cream cheese. Fold in cool whip. Chill for at least one hour. Serve with vanilla wafers or graham crackers.

Preheat oven to 350°F. Combine crushed graham crackers, sugar, and melted butter in a med bowl. Press this mixture against the bottom and sides of a 9” pie dish. Bake for about 10 minutes; remove and set aside to cool.

Prepare the pecan topping by mixing 1 cup chopped pecans with 1 Tbsp of our Halladay’s Sea Salted Caramel Cheesecake Mix. Toast these in the oven for about 10 minutes or so, until nuts are lightly browned, being careful not to burn the edges.

Prepare the filling by combining the remaining Sea Salted Caramel Cheesecake mix with cream cheese, then gently fold in the cool whip.

Pour cream cheese filling mixture into cooled pie shell. Top with toasted pecans. Chill for at least one hour before serving.

Toss zucchini with cinnamon and sugar. Let rest for 30 minutes and drain liquid. Dump into 9X12 pan. Cut one stick of butter into small pieces and blend with Halladay's Apple Crisp mix. Crumble topping mixture over zucchini. Bake at 350˚F for approximately 35-40 minutes, or until bubbly and lightly browned.

cinnamon sugar for topping

Mix softened butter, shortening, sugar, milk, egg, and vanilla in a bowl and beat until fluffy. Add remaining ingredients and mix until well blended. Drop rounded Tbsp of dough onto cookie sheet and bake at 350 F for 10 minutes. Remove from oven and immediately sprinkle with cinnamon sugar.

Blend Tiramisu No-Bake Cheesecake Mix with mascarpone cheese, pour in chilled whipping cream. Whip until stiff. Serve with lady fingers, vanilla wafers or fresh strawberries.

Mix softened cream cheese, sour cream, and Harvest Barn Cheesecake mix of choice in a decorative bowl. Place strawberries, cheesecake mixture, and a small bowl of crumbs on a decorative plate. Have guests dunk the strawberries in the dip and then the crushed graham cracker crumbs.

Preheat oven to 350°F. Grease a 9” cake pan; set aside.

Pour Halladay’ Pumpkin Cheesecake mix into medium bowl; you will rough the dough in this in the next step.

Combine beer bread mix with beer. Scoop dough in ⅓ cup increments and roll in Pumpkin Cheesecake mixture from previous step. Drop coated dough into greased pan. Repeat until all the dough is gone.

Add melted butter to remaining Pumpkin Cheesecake mix then pour this over the top of the buns. Sprinkle top with chopped pecans, if desired.

Bake for 15 to 20 minutes, until nicely browned and toothpick comes out clean in the middle.

Preheat oven to 375°F. Combine softened cream cheese with Caramel Apple Dip mix, set aside.

Slice the top off of the apples and cut out the core with a corer or scoop out core and seeds with a spoon, without cutting through the bottom of the apple. We found a measuring spoon worked well.
Cut a circle around the inside of the apple, then score vertically through the apple without cutting all the way through. Put apples in a baking dish. Pour boiling water into the bottom of the dish. Spray the tops of the apples with cooking spray, then sprinkle them with sugar and cinnamon.
Bake for 30 minutes. Remove dish from the oven and scoop about a tablespoon of caramel mixture into the center of each apple. Return baking dish to the oven and bake for an additional 15 to 30 minutes, or until apple is soft but not mushy.

Serve warm with ice cream or whipped cream. Yum!

Blend cheesecake mix with cream cheese; fold in Cool Whip or freshly whipped cream. Use a spoon or piping bag to fill tart shells. Garnish with fresh fruit.

1 package Classic Vermont Beer Bread Mix
12 oz beer or club soda

Topping:

½ stick butter, melted
¼ cup brown sugar
¼ cup flour
1 Tbsp sugar
½ tsp cinnamon
Pinch of salt

Preheat oven to 350°F. Pour contents of Classic Beer Bread Mix into a bowl; add beer or club soda and stir to incorporate ingredients.

In a separate bowl, prepare the topping by combining the melted butter, brown sugar, flour, sugar, cinnamon and salt; stir until well blended.

Pour half of the batter from the first step into a greased loaf pan. Pour half of the topping mixture on top of the first layer of batter. Pour remaining batter on top of topping mixture, then top with remaining topping mixture. Swirl topping slightly into the batter. Bake for 50 to 55 minutes, until crust is golden, and a toothpick inserted in the middle comes out clean.

Combine our Pumpkin Cheesecake Mix and sugar with the softened cream cheese. Add in ricotta cheese and blend well. Fold in ⅓ cup of the mini chocolate chips. Chill for at least one hour.

HOW TO SERVE IN CONES: Cut about 2 inches off the end of the cone. Fill the cone with mixture, then dip each end in the remaining ⅔ cups chocolate chips. Chill at least one hour before serving. It is best to serve these within a few hours to avoid the cones getting soggy.

HOW TO SERVE AS A DIP: Pour the mixture into a small serving bowl. Gently break the sugar cones into pieces and serve with the cannoli dip.

Combine Cheesecake mix with yogurt; blend well. Layer granola, yogurt and mixed fresh fruit, leaving a little fruit to garnish the top with.

Prepare Cheesecake mix according to package directions.

Hull strawberries and cut in half lengthwise. Take a tiny slice off the rounded end so that they sit flat, then scoop a tiny bit out of the middle. Pipe strawberry centers with cheesecake mixture and chill for at least one hour before serving.

Add vanilla wafers to melted butter and toss until well blended. Set aside.

In a separate bowl, combine Lemon Raspberry Cheesecake mix with softened cream cheese and chilled heavy cream. Whip until mixture is stiff.

In small cocktail or dessert glasses, or small canning jars, layer buttered vanilla wafers and cheesecake mixture. Garnish with fresh raspberries. Chill at least 2 hours before serving.

For Topping
2 lbs strawberries, sliced
¾ cup granulated sugar
½ cup water
3 Tbsp. cornstarch

Crush or puree 1.5 cups of the strawberries. Whisk sugar, water and cornstarch in small saucepan until smooth. Heat until the sugar is dissolved, then add in the crushed strawberries. Bring to a boil over med heat, stirring until thickened. Let cool for 30 minutes, then add additional strawberries. Top prepared cheesecake with the strawberry sauce.

Spread a thin layer of yogurt on each watermelon slice, then stack on top of each other. Sprinkle the top with strawberries, blueberries, and then the toasted coconut. Slice into 6 or 8 pie shaped wedges to serve.

Preheat oven to 325°F. Combine the sugar and cinnamon in a shallow bowl. Brush one side of the Wonton wrappers with melted butter and dip into the sugar/cinnamon mixture.

Spray a mini muffin tin with cooking spray. Place the wrappers, sugar side up, in the mini muffin tins. Bake for about 7-9 minutes, or until the wrappers are golden brown. Remove and allow to cool completely. Fill with your favorite Harvest Barn Cheesecake Mix

Peel, core and slice 4 cups of apples, then place them in to a 9" pie plate. Set aside and make the topping. Cut one stick of butter into small pieces and blend with Halladay's Apple Crisp mix. Crumble topping mixture over apples. Bake at 350˚F for approximately 20-30 minutes, or until bubbly and lightly browned.

Mix softened cream cheese with Lemon Raspberry cheesecake mix. Fold in cool whip. Serve with vanilla wafers or graham crackers and fresh fruit.

Blend ricotta, Halladay's cheesecake mix, sugar and softened cream cheese. Fold in mini chocolate chips. Chill for at least one hour. Serve with waffle sugar cones broken into medium size pieces.

Combine cheesecake mix with cream cheese; fold in Cool Whip. Spread into pie shell. Top with peaches and any other desired toppings. Let chill.

Combine cheesecake and cream cheese; fold in Cool Whip. Fold in peanut butter cups, reserving a few for garnish. Pour mixture into pie shell and garnish with remaining peanut butter cups. Chill at least 1 hour before serving.

Combine cheesecake and yogurt; fold in Cool Whip. Serve in parfait glasses and garnish with fresh fruit or a small wafer cookie. Can be served plain or layered with fresh fruit such as sliced strawberries and blueberries.

Combine cream cheese and cheesecake; fold in mini marshmallows. Chill for at least 2 hours before serving. Roll in graham crackers before serving. Serve with additional graham crackers.

Combine cheesecake and cream cheese. Chill for at least 1 hour. Roll into a ball and roll in blueberries. Then garnish with raspberries or strawberries poked in between the blueberries. Serve with graham crackers or plain cookies.

Melt butter in small saucepan and add Oreos. Cook over low heat for 1-2 minutes; set aside. Combine cheesecake and cream cheese. Fold in Cool Whip and pour into pie shell. Chill for at least one hour. Before serving, top with Oreos and drizzle with chocolate sauce.

Preheat oven to 350˚F. Combine sugar and cinnamon; set aside. Combine brown sugar and butter; also set aside. Lightly grease an 8-inch round cake pan. Mix beer bread with beer or soda. Scoop about a ¼ cup of batter with your hands and roll in cinnamon sugar mixture. Place on prepared pan and continue until all the dough is used up. Pour brown sugar and butter mixture on rolls. Sprinkle with nuts, if desired. Bake for about 35 minutes. Cool slightly, pull apart and serve.

Beat cream cheese with cheesecake mix. Fold in Cool Whip and 2 tablespoons of sprinkles. Spoon into prepared pie shell and top with remaining sprinkles. Chill and serve with whipped cream, if desired.

Beat cream cheese, pumpkin, and cheesecake mix. Fold in Cool Whip and pour into pie shell; let chill. Top with whipped cream, if desired.

Melt butter in small pan. Add sugar and crumbs; blend well. Spoon into glasses; set aside. Beat cream cheese, pumpkin and cheesecake mix. Fold in Cool Whip and spoon into reserved glasses. Let chill. Garnish with fresh whipped cream and or nuts before serving.

Beat softened cream cheese, pumpkin and cheesecake mix. Fold in cool whip. Place one gingersnap cookie in the bottom of each muffin cup. Top with pumpkin cheesecake mixture and Garnish with nuts or fresh whipped cream before serving.

Melt butter in a small fry pan. Add water and 3 Tbsp. cheesecake mix; swirl to combine. Fold in pecans. Cook over low heat for 2 to 3 minutes. Pour onto waxed paper or foil to cool; set aside. Add remaining cheesecake to cream cheese; blend well. Refrigerate one hour. Roll in cooled pecans. Serve as a dessert with vanilla wafers or crisp apple slices.

Combine cheesecake mix with yogurt; layer alternately with chosen ingredients into dessert glasses.

Combine cream cheese and cheesecake mix; fold in Cool Whip. Layer cheesecake mixture with fresh strawberries and top with whipped cream.

Combine cheesecake and cream cheese; fold in Cool Whip. Use a spoon or piping bag to fill phyllo cups. Garnish with fruit.

Whip cream cheese with cream and cheesecake mix until soft peaks form. Layer in small parfait glasses with cookies. Chill at least one hour before serving.

Combine cheesecake and cream cheese; fold in Cool Whip. Frost bottom of an 8x8-inch pan with mixture then add a layer of chocolate graham crackers. Continue to layer for a total of 4-5 layers. Refrigerate 5-6 hours before serving.

Combine cheesecake mix with yogurt. Layer alternately fresh fruit and mixture into dessert glasses. Top with fruit or chopped nuts.

Blend Nutella, cream cheese and cheesecake mix; fold in Cool Whip. Let chill at least 30 minutes before serving.

Fold Cool Whip into cheesecake mix. Add thin layer of whipped cream mixture to bottom of a baking dish. Layer ingredients, first graham crackers, then Cool Whip, followed by strawberries. Continue to layer until ingredients are gone. Refrigerate at least 4 hours before serving.
Cake will keep for two days in the refrigerator.

Blend cheesecake mix with cream cheese. Form into a ball and refrigerate for 30 minutes. Roll in cookies. Great served with cookie thins or fresh fruit.

Blend cheesecake mix with cream cheese; fold in Cool Whip. Use a spoon or piping bag to fill tart shells. Garnish with fresh fruit.

Blend cheesecake mix with cream cheese; fold in Cool Whip. Arrange lady fingers to cover bottom of an 8x8-inch dish and drizzle with coffee until moist (do not over soak.) Top with a layer of Tiramisu mixture. Continue to layer lady fingers and Tiramisu mixture until gone. Top with shaved chocolate or sprinkle with cocoa powder, if desired. Let sit at least 2 hours before serving.

Blend cheesecake mix with cream cheese; fold in Cool Whip. Add mixture to an icing bag and pipe into strawberries. Top each strawberry with a graham cracker.

Preheat oven to 425˚F. In a large mixing bowl, combine pumpkin pie filling, condensed milk and eggs and beat until well blended. Place pie crust in 9-inch pie plate and pour in filling. Bake for 15 minutes. Reduce heat to 350˚F and bake for an additional 35-40 minutes, or until knife inserted 1 inch from crust comes out clean. Meanwhile, prepare maple cheesecake according to package directions. Allow pie to cool, roughly 35-40 minutes. Top pie with Maple Cheesecake filling and refrigerate for 1-2 hours before serving.

Prepare brownies according to package directions and let cool. Blend cheesecake mix with cream cheese; fold in Cool Whip. Spread mixture over brownies or pipe onto individual brownie squares.

Combine Oreo's with butter; reserve for later. Blend cheesecake mix with cream cheese and Nutella; fold in half of the Cool Whip. Spoon small amount of Oreo mixture into the bottom of a dessert glass followed by a layer of cream cheese mixture. Add another layer of Oreo followed by another layer of cream cheese mixture. Let chill. Top with whipped cream, if desired.
Variation: pour cream cheese mixture into a prepared Oreo or chocolate pie shell; let chill.

Blend cheesecake mix, cream cheese and peanut butter; fold in Cool Whip. Spoon small amount of Oreo mixture into the bottom of a dessert glass followed by a layer of cream cheese mixture. Add another layer of Oreo followed by another layer of cream cheese mixture. Let chill. Top with whipped cream, if desired.
Variation: pour cream cheese mixture into a prepared Oreo or chocolate pie shell; let chill.