Strawberry Pretzels Square

Preparation time: 25 min

Total time: 4 hr 55 min

Makes 20 servings


Ingredients:

2 cups finely crushed biscuits (digestive or maria biscuits)
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced

Methods:

1. Preheat oven to 180 Degree Celsuis.
2. Crush firmly the pretzels, ¼ cups sugar and butter. Press onto pan.
3. Bake in oven over 10 mins, leave to cool.
4. Beat cream cheese, remaining sugar and milk until blended. Stir in cool whip; spread over crust.
5. Fridge it.
6. Mix Jell-o and strawberry and spoon over cream cheese layer.
7. Put in freezer.

Cat's Tongue biscuit

Ingredients:

100g butter
100g icing sugar
1tsp vanilla essence
3 eggs white
100g flour

Method:

1. Blend butter, icing sugar and vanilla essence. Add in egg white and flour alternately.
2. Blend all ingredients over high speed to form stiff foam.
3. Line a baking tray with greaseproof paper. Rub a thin layer of butter onto it.
4. Pour the blended ingredients into a cream-piping bag. Pipe small strips into lined baking tray.
5. Bake in a preheated oven at 220 Degree Celsius for about 5 minutes until the sides of the biscuits turn golden brown.
Tips:

Chill the baked biscuit in the fridge to maintain its crispiness.

Mini Oreo Cheesecake

Makes approximately 15 mini cheesecakes.

Ingredients:

1 package Oreo Cookies
2 (8 oz.) packages cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla extract
2 large eggs

Methods:

1. Preheat oven to 180 Degrees Celsius .

2. Place paper muffin cups in a muffin pan.

3. Split cookies in half. Put the side of the cookie that has more icing in the paper muffin cups, icing sides up. Reserve the remaining cookie halves and set aside.

4. Beat together the cream cheese, sugar, vanilla, and eggs.

5. Spoon mixture into the muffin cups about 3/4 of the way up.

6. Crush the remaining cookie halves and sprinkle over tops.

7. Bake in preheated oven for 20-25 minutes. Let cool, then refrigerate for 1 hour or overnight. Enjoy!!!