KRAFT FOODS CITRUS NO-BAKE CHEESECAKE

Great refreshing cheesecake recipe I got from Kraft Foods.

18

 chocolate chip cookies (2 inch), finely crushed (about 1-1/2 cups)

1/4

cup  butter, melted

1

pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened

2

Tbsp.  sugar

 Zest and 1/4 cup juice from 1 tangerine

2

cups   thawed COOL WHIP Whipped Topping

1

can   (11 oz.) mandarin oranges, drained

6

 fresh mint sprigs

MIX cookie crumbs and butter until well blended; press onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar, zest and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP; pour over crust. Refrigerate 3 hours.

TOP with mandarin oranges and mint just before serving.

SUBSTITUTE

Substitute reserved drained mandarin orange liquid for the tangerine zest and juice. Or, substitute fresh orange zest and juice for the tangerine zest and juice.

SUBSTITUTE

Prepare using PHILADELPHIA Neufchatel Cheese.

MARVIN WILLIAMS' PECAN PIE POUND CAKE

NOTE: All words and comments are Mr. Williams'.
My famous Pecan Pie Pound Cake! Many have asked me to make this for them. So, here is the recipe. The top does taste like pecan pie on top of pound cake! 

4 stick butter 
4 cups sugar 
4 cups flour (cake or all purpose) 
8 large eggs 
8 oz cream cheese (note amount not given)
vanilla flavoring (note amount not given)
I leave my cream cheese, butter and eggs out to reach room temp. Cream butter, cream cheese and sugar until smooth, add eggs one or two at a time, then add flour one cup at a time. Last, add your vanilla flavoring. Grease and flour your tube pan and pour in batter. Sprinkle liberally with pecans and brown sugar on top. Bake on 300 degree for 1 hour and 15 minutes, increase heat to 325 and bake another 30 minutes. You can test for doneness with a wooden skewer. If you insert and cake is not done (still wet), allow to bake a little longer until skewer can be inserted and comes out dry. Remove from oven and allow to cool a few minutes before removing from pan. Then, drizzle with a jar of caramel. As always, my recipes are a guide. Be creative...make it your own!