Caramel Pecan No-Bake Cheesecake

Ingredients

1 Graham Cracker Crust (Prepared)

1 Tub Prepared Whipped Topping

1 Brick Cream Cheese

½ C Icing Sugar

½ C Caramel Sauce Topping

¼ C Pecans, chopped

Directions

Thaw the tub of whipped topping, and bring the cream cheese to room temperature.

In a mixer, whip the cream cheese until fluffy.

Add the icing sugar and continue to whip until incorporated.

Add the tub of whipped topping, first folding it into the cream cheese, and then whipping it briefly with the mixer (Approximately 30 seconds to a minute)

Gently fold it into the graham cracker crust, smoothing the filling with a spatula.

Cool in the refrigerator until set (at least 3 hours or overnight).

After cheesecake is set, you may choose to cut the cake into individual servings and garnish separately, or spread both the caramel and pecans over the entire cake before serving.

Cherry Limeade Cupcakes

Ingredients

LIMEADE CUPCAKES

1 cup cold milk

2 teaspoons pure vanilla extract

8 T freshly squeezed lime juice (about 3 limes)

3 T lime zest

1 cup butter (2 sticks), softened

2 cups granulated sugar

4 whole eggs

2 egg whites

3 cups all-purpose flour

½ teaspoon salt

2 teaspoons baking powder

2 teaspoons cornstarch

(optional) Lime slices and/or maraschino cherry

(optional) Neon green and white paper straws

CHERRY BUTTERCREAM ICING

1 cup unsalted butter, softened

4 cups powdered sugar

4 Tablespoons maraschino cherry juice

¼ teaspoon almond extract

Neon pink food gel

Direction

Preheat oven to 325° and line cupcake pans with liners.

In a large mixing bowl, add the butter and sugar. Mix until light and fluffy.

Add whole eggs, one at a time, and mix until well incorporated.

Add the vanilla, freshly squeezed lime juice and lime zest to the mixture and mix well.

In a medium mixing bowl, add the flour, baking powder, salt and cornstarch and mix well with a fork.

Add the dry ingredients to the wet mixture and mix until well incorporated.

Pour the mixed cupcake batter into the cupcake liners, filling ⅔ full.

Bake for 20-22 minutes or until an inserted toothpick comes out clean.

Cool in pans for first 10 minutes and then transfer to wire racks to complete cooling process.

While cupcakes cool, prepare the icing in a medium bowl - add the butter and mix until light and fluffy.

Add the cherry juice and almond extract and mix until well blended.

Add the powdered sugar, 1 cup at a time, and mix until it reaches your desired consistency.

Add a small amount of neon pink food gel until you reach a hot pink color.

Frost cupcakes

Slice a lime and garnish each cupcake with ½ of a slice & a cherry if desired.

(optional) Cut 6 paper straws in half and insert into each cupcake.