Suburban Chef Kia Crittenden's Quick and Easy Desserts

Ladyfinger Cheesecake

2 packages (11.1 ounces each) no-bake cheesecake mix


cup butter, melted

1/4 cup sugar

1 package ladyfingers (24 cookies)

1 package cream cheese, softened

3 cups milk, divided

1 teaspoon vanilla extract

1 container (12 ounces) frozen whipped topping, thawed

1 can (21 ounces) cherry pie filling or filling of your choice

1. In a bowl, combine contents of the two crust mix packages, butter and sugar. Press onto the bottom of an ungreased 10-inch springform pan. Arrange ladyfingers around edge of pan.

2. In a mixing bowl, beat cream cheese, vanilla, and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix packages and beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping. Pour over crust.

3. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving.

Caramel Apple Cupcakes

1 package (18 1/4 ounces) spice cake mix

2 cups chopped peeled tart apples

20 caramels

3 tablespoons milk

1 cup nut topping

12 Popsicle sticks

1. Prepare cake batter according to package directions; fold in apples.

2. Fill 12 greased or paper lined jumbo muffin cups three-fourths full. Bake at 350 for 20 minutes or until a toothpick comes out clean. Cool for ten minutes before removing from pans to wire racks to cool completely.

3. In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with nut topping. Insert a Popsicle stick into the center of each cupcake.