2. Cut CANDIQUIK® Coating block in half. Set ½ aside for later and melt ½ in microwave for 45 seconds. Stir and continue to melt in 15 second increments until melted, stirring between increments.

3. Add peanut butter to melted coating and stir well.

4. Mix in sugar cone crumbs and spread in the bottom of a springform pan. Refrigerate for 10 minutes to set.

5. Spread softened ice cream over crust and smooth the top. Cover and place in freezer to allow ice cream to firm up until ready to serve, at least 1 hour.

6. When ready to serve, remove sides of springform pan and sprinkle with peanuts. Melt remaining half block of CANDIQUIK® Coating as directed above and drizzle over the top and sides of pie.

1. In a medium bowl, combine graham cracker crumbs, butter, and sugar; mix until combined.

2. Press mixture into a 9″ pie pan and immediately place in the freezer while preparing cheesecake.

FOR CHEESECAKE:

3. Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray according to directions on package.

4. In a large bowl mix softened cream cheese, melted CANDIQUIK® and dry lemon pudding powder, mix until well blended.

5. Add whipped topping and mix until well combined.

6. Fold in frozen blueberries. Carefully spoon mixture into graham cracker crust. Garnish as desired.

*Keep refrigerated.

2. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

3. In a large bowl combine softened cream cheese, CANDIQUIK® and vanilla pudding powder, mix until well blended.

4. Fold in whipped topping, half of a container at a time and mix until well blended.

5. Carefully spoon mixture into a piping bag or a large plastic bag with one corner snipped off and pipe into each jar, covering the bottom 1/3 of the jar. Add a layer of fresh strawberries and blueberries.

6. Pipe another layer of cream pie into the jar and top with berries. Refrigerate until ready to serve.

2. Pour CANDIQUIK® in a large bowl over the dry pumpkin pudding powder and softened cream cheese; blend until smooth.

3. Fold in whipped topping, and blend until well mixed.

4. Spread cheesecake mixture in pie crust and top with whipped cream. Keep refrigerated.

2. In a large bowl combine softened cream cheese, dry cheesecake pudding and CANDIQUIK; mix until well blended.

3. Add peanut butter and whipped topping and blend until combined.  Fold in chocolate chips.

4. Spoon mixture into graham cracker crust.

5. Drizzle with sugar free chocolate syrup. Keep refrigerated.

2. In a large bowl mix softened cream cheese, melted CANDIQUIK® and dry lemon pudding, mix until well blended.

3. Fold in whipped topping, half of a container at a time and mix until well combined.

4. Carefully spoon mixture into graham cracker crust. Garnish as desired. Keep refrigerated.

2. In a large bowl, beat cream cheese, melted CANDIQUIK® and coconut pudding, mix until well blended.

3. Fold in 1 container of whipped topping, half of the container at a time and mix until well combined.

4. Carefully spoon mixture into graham cracker crust. Top with whipped cream and toasted coconut.

For toasted coconut:
Spread shredded coconut evenly on a baking sheet.
Toast 7 to 12 minutes in a 300°F oven, stir frequently until coconut is lightly browned.

1. Preheat oven to 375° F

2. Spray 9″ spring form pan with non-stick cooking spray. Line bottom with a circle of parchment paper. Spray paper with cooking spray.

3. Break CANDIQUIK® into small pieces and place CANDIQUIK® pieces and 1 cup of butter in Melt & Make™ Microwaveable Tray, and microwave on high for 45 seconds to 1 minute. Stir well. Heat for an additional 15 seconds if needed and stir until well blended (do NOT overheat coating).

4. Pour CANDIQUIK® mixture into large bowl. Add sugar and mix well.

5. Add eggs, one at a time, mixing well after each addition.

6. Sift cocoa on top of mixture and stir well.

7. Pour batter into prepared pan. Bake for 35-40 minutes, or until cake has risen and top has formed a thin crust.

8. Cool for 10 minutes. Invert pan onto a plate and remove sides of spring form pan. Remove parchment paper.

FOR GLAZE:

9. Combine 2 squares (4 oz.) of CANDIQUIK® and 3 tablespoons of butter in a small saucepan over medium heat. Stir until smooth.

10. Remove from heat. Stir in vanilla, honey, and milk. Set aside to cool slightly.

11. Pour glaze over cake, smoothing glaze over the top and sides of the cake.

*Chill cake in refrigerator, uncovered, for 30-60 minutes before serving

*TIP: Garnish with fresh berries, whipped cream, or powdered sugar.

Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray according to directions on package.

In a large bowl, beat softened cream cheese, Vanilla CANDIQUIK®, and dry cheesecake pudding; mix until well blended. Add whipped topping and blend until combined.

Fold in chopped turtle candies. Spoon cheescake mixture into a piping bag (or a plastic Ziploc bag with one corner cut off).

Pipe cheecake into glasses, layering with remaining graham cracker crumbs and chocolate and caramel syrups.

Top with whipped cream immediately prior to serving. Drizzle with additional caramel and chocolate syrup. Keep refrigerated.

2. Press firmly onto bottom of a greased and floured 9″ round pan.

3. Bake 8 minutes or until lightly browned; cool completely. (Refrigerate 30 minutes before filling.)

FOR CHEESECAKE:
1. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

2. Pour CANDIQUIK® in a large bowl over the white chocolate flavored gelatin powder, softened cream cheese and peppermint extract; blend until smooth.

3. Fold in whipped topping until well combined.

4. Spread cheesecake mixture over graham cracker crust. Top with whipped cream and crushed peppermints.

*For a No-Bake Crust: Mix crust ingredients and press into pan.
*For a stronger peppermint flavor, add more extract to desired taste.

2. Cut cakes in half horizontally (yielding 4 cakes total).

3. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package.

4. In a large bowl beat softened cream cheese, Vanilla CANDIQUIK® and cheesecake pudding, mix until well blended. Fold in whipped topping and mix until well combined.

5. Carefully spread a thick layer of the cheesecake mixture on two of the cakes.

6. Layer the remaining cake halves on top of the cheesecake mixture.

7. Carefully spread remaining half of the cheesecake mixture on top and sides of assembled cake.

8. Refrigerate for 1 hour before serving.

OPTIONAL: Cakes may be layered with more or less cake layers to create 2 cakes or 1 large (tall) cake.

2. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

3. In a large bowl beat softened cream cheese, CANDIQUIK® and dry cheesecake pudding powder, mix until well blended.

4. Add whipped topping and blend until combined. Fold in chopped turtle candies.

5. Carefully spoon mixture into graham cracker crust.

6. Drizzle with caramel and chocolate syrup. Sprinkle with pecan bits. Keep refrigerated.

2. Melt Chocolate CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to the directions on the package. Dip each strawberry in Chocolate CANDIQUIK®, covering about half of the berry. Set on wax paper to dry.

3. For Cheesecake: Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to the directions on the package.

4. In a medium bowl, blend softened cream cheese, dry cheesecake pudding and Vanilla CANDIQUIK® until smooth. Add the whipped topping, 1/2 container at a time, and mix until well blended.

5. Spoon the cheesecake mixture into a piping bag (or a plastic bag with one corner snipped off) and pipe the cheesecake into each strawberry, slightly overfilling.

6. Refrigerate until ready to serve. For best results, pipe strawberries with cheesecake immediately prior to serving.

*Recipe may be halved.

2. Press firmly onto bottom of greased and floured 6″ spring form pan.

3. Bake 8 minutes or until lightly browned; cool completely.

*Alternative: For a No-Bake Crust: Mix ingredients and press into 8″ round pan. Refrigerate at least 30 minutes before filling.

FOR CHEESECAKE:
1. Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

2. Pour melted CANDIQUIK® in a large bowl over the dry white chocolate pudding and softened cream cheese; blend until smooth.

3. Spread cheesecake mixture in a 6″ spring form pan (well-greased and floured) on top of graham cracker crust; chill in freezer for 20 minutes.

4. Once cheesecake is firm, carefully remove from spring form pan.

5. Melt 8 oz. (half of a package) of Chocolate CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to the directions on the package; pour over the top of the cheesecake, smoothing over to the edges and allowing it to drip down the sides.

2. In a large bowl, beat 2 packages of cream cheese, Vanilla CANDIQUIK® and orange gelatin, mix until well blended.

3. Fold in 1 container of whipped topping and mix until well combined.

4. Carefully spoon half of mixture into one crust and half into the other crust; set aside.

5. In another large bowl, beat remaining 2 packages of cream cheese, Chocolate CANDIQUIK® and chocolate pudding, mix until well blended.

6. Fold in remaining container of whipped topping and mix until well combined.

7. Divide chocolate mixture evenly and spread on top of the orange filling. Keep refrigerated.

8. For spider web: using cake icing, pipe web design on top of the cheesecake.

2. Press firmly onto bottom of greased and floured 6″ spring form pan.

3. Bake 8 minutes or until lightly browned; cool completely.

*Alternative: For a No-Bake Crust: Mix ingredients and press into 8″ round pan. Refrigerate at least 30 minutes before filling.

FOR CHEESECAKE:
1. Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

2. Pour melted CANDIQUIK® in a large bowl over the dry white chocolate pudding and softened cream cheese; blend until smooth.

3. Spread cheesecake mixture in a 6″ spring form pan (well-greased and floured) on top of graham cracker crust; chill in freezer for 20 minutes.

4. Once cheesecake is firm, carefully remove from spring form pan.

2. Add butter and coffee liqueur to crushed ladyfingers; mix until well blended. Press onto bottom and sides of a 9” pie pan; place in refrigerator.

FOR CHEESECAKE:
1. Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

2. In a large bowl mix softened cream cheese, CANDIQUIK® and cheesecake pudding until well blended. Fold in whipped topping, half of the container at a time and mix until well blended.

3. Mix in coffee liqueur and Land O’Lakes® Amaretto and Chocolate hot cocoa mix.

4. Carefully spoon mixture into ladyfinger pie crust.

5. Top with whipped topping. Sprinkle with unsweetened cocoa. Keep refrigerated.

2. Pour Vanilla CANDIQUIK® in a large bowl over the dry vanilla pudding and softened cream cheese; blend until smooth.

3. Mix in whipped topping, 1/2 of the container at a time and blend until well combined; fold in raspberries.

4. Carefully spoon mixture into graham cracker crust. Keep refrigerated.

FOR TORTE:
1. Place softened cream cheese and dry vanilla pudding in a large bowl.

2. Melt Vanilla CANDIQUIK® in Melt and Make Microwaveable Tray™ according to package directions.

3. Pour CANDIQUIK® over cream cheese and dry pudding; blend until smooth.

4. Add cool whip, 1/2 of a container at a time and mix until smooth.

5. Spread mixture over graham cracker crust.

FOR TOPPING:
1. Drain 1/2 cup of juice from peaches and mix with 1 cup of water.

2. In a medium sauce pan, cook together with,sugar, cornstarch, corn syrup, & salt until thickened and clear.

3. Remove from heat and add peach Jell-O®. Stir until dissolved. Cool.

4. Add sliced peaches and stir well. Pour over cream cheese layer.

5. Refrigerate for 2 hours before serving.

Note: Depending on how many peaches you use, you may need to increase the corn starch.

2. Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

3. In a large bowl beat cream cheese, Vanilla CANDIQUIK® and cheesecake pudding, mix until well blended.

4. Fold in peanut butter cookie chunks and whipped topping; mix until well combined.

5. Carefully spoon mixture into pie crust. Keep refrigerated.

2. In a large bowl beat softened cream cheese, melted CANDIQUIK® and Cheesecake pudding, mix until well blended.

3. Fold in whipped topping, half of the container at a time and mix until well combined.

4. Carefully spoon mixture into graham cracker crust. Garnish as desired. Keep refrigerated.

2. In a large bowl, beat softened cream cheese, melted CANDIQUIK® and lime gelatin, mix until well blended.

3. Fold in whipped topping, half of the container at a time and mix until well combined.

4. Carefully spoon mixture into graham cracker crust.

5. Garnish with fresh lime and whipped cream. Keep refrigerated.

2. In a large bowl, beat cream cheese, melted CANDIQUIK® and vanilla pudding, mix until well blended.

3. Fold in 1 container of whipped topping, half of the container at a time, mix until well combined.

4. Fold in one can whole cranberry sauce. Carefully spoon mixture into graham cracker crust.

5. Top with remaining can of cranberry sauce. Keep refrigerated.

2. In a large bowl, beat 2 packages of cream cheese and melted Vanilla CANDIQUIK®, mix until well blended. Add peanut butter; mix until smooth.

3. Fold in 1 container of whipped topping and mix until well combined.

4. Carefully spoon half of mixture into one crust and half into the other crust; set aside.

5. In another large bowl, beat remaining 2 packages of cream cheese, melted Chocolate CANDIQUIK® and chocolate pudding, mix until well blended.

6. Fold in remaining container of whipped topping and mix until well combined.

7. Carefully spoon half of mixture on top of peanut butter filling in one crust and half into the other crust.

8. Refrigerate until ready to serve. Garnish as desired.

2. In a large bowl, beat 2 packages of softened cream cheese, melted Vanilla CANDIQUIK® Coating, and both packages of “Mint and Chocolate” hot cocoa mix; mix until well blended.

3. Fold in 1 container of whipped topping and mix until well blended.

4. Carefully spoon half of mint chocolate mixture into one crust and half into the other crust; set aside.

5. In another large bowl, beat remaining 2 packages of cream cheese, melted Chocolate CANDIQUIK® Coating, and chocolate pudding powder; mix until well blended.

6. Fold in remaining container of whipped topping and mix until well combined.

7. Carefully spoon half of chocolate mixture on top of mint filling in one crust and half into the other crust.

8. Refrigerate until ready to serve. Garnish as desired.

2. In a large bowl beat two packages of softened cream cheese, one package melted CANDIQUIK® and raspberry gelatin, mix until well blended.

3. Fold in one container of whipped topping and mix until well combined.

4. Carefully spoon half of the raspberry mixture into one crust and half into the other crust; set aside.

5. In another large bowl, beat remaining two packages of cream cheese, remaining melted Vanilla CANDIQUIK® and lemon pudding, mix until well blended.

6. Fold in remaining container of whipped topping and mix until well combined.

7. Carefully spoon half of lemon mixture on top of raspberry filling in one crust and half into the other crust.

8. Garnish with fresh sliced lemon and raspberries. Keep refigerated.

2. In a large bowl beat softened cream cheese, CANDIQUIK® and dry cheesecake pudding until well blended.

3. Fold in whipped topping and mix until well combined.

4. Carefully spoon mixture into pie crust.

5. Top with cherry pie filling. Refrigerate for 1 hour before serving.

2. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

3. In a large bowl, beat softened cream cheese, melted CANDIQUIK® and instant cheesecake pudding until well blended. Add whipped topping, half of the container at a time and mix until well blended.

4. Cut both cakes in half horizontally (yielding 4 cakes total). Place two halves on separate plates.

5. Carefully spread half of the cheesecake mixture on top of the two cakes.

6. Layer remaining cake halves on top of cheesecake layers.

7. Carefully spread remaining half of the cheesecake mixture on top of cakes. Keep refrigerated.

2. In a large bowl, beat cream cheese, melted CANDIQUIK® and dry cheesecake pudding with an electric mixer, until well blended.

3. Fold in apple pie filling and whipped topping, mix until well blended.

4. Spoon mixture into graham cracker crust; place in refrigerator.

For streusel topping:
1. Heat oven to 350°F.

2. Mix together all Streusel Topping ingredients. Grease a cookie sheet. Spread streusel topping loosely over cookie sheet.

3. Bake for 15-20 minutes, stirring mixture occasionally. Remove from oven and let cool.

4. Sprinkle baked streusel mixture on top of cheesecake. Refrigerate for one hour before serving.

2. In a large bowl, beat softened cream cheese, melted CANDIQUIK® and dry cheesecake pudding until well blended.

3. Fold in strawberries and bananas.

4. Spoon mixture into graham cracker crust.

5. Top with pineapple and whipped topping.

6. Sprinkle with pecan pieces and cherries. Drizzle chocolate syrup on top. Refrigerate for 1 hour prior to serving.

2. In a large bowl, mix softened cream cheese, berry flavored gelatin and Vanilla CANDIQUIK® until well blended.

3. Fold in whipped topping and mix until well blended.

4. Carefully spoon mixture into graham cracker crust. Keep refrigerated.

2. In a large bowl, with an electric mixer, blend melted CANDIQUIK® with softened cream cheese, dry pudding mix, and raspberry extract until smooth.

3. Cover and place mixture in the freezer for 2-3 hours or until firm.

4. Remove mixture from freezer. Spread flour on a baking sheet. Roll mixture into 1” balls. Return to freezer until firm.

5. Melt second package of Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to the package directions.

6. Remove cheesecake balls from the freezer and insert a lollipop stick into the middle of each ball. Holding the end of the stick, dip each pop into the CANDIQUIK® Coating. Allow excess coating to drip off and place on wax paper. Decorate as desired.

TIPS:
Remove only a few pops at a time from the freezer to dip, keeping the others in the freezer until needed.
If cheesecake pops start to stick or get gooey when dipping, return to freezer until firm.

2. Pour a teaspoon of CANDIQUIK® into mini cupcake liner. With the back of a small spoon, push the coating up the sides of the cupcake liner (to stablize the cupcake liners, place in muffin pan).

3. Pour crumbled graham crackers onto the bottom, filling about half of the shell.

4. Once coating has set, spoon a teaspoon of pie filling on top of the graham crackers, slightly overfilling the cupcake liner.

5. Spoon a small amount of CANDIQUIK® over the pie filling and smooth to the edges to completely cover apples.

6. Once completely set, decorate as desired. Tear back cupcake liner when ready to eat.

*This recipe is courtesy of Club CandiQuik member, Debbie K!

2. Melt 1 package of Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to package directions. Dip each strawberry in CANDIQUIK®, covering about half of the berry. Sprinkle with blue sugar decors before coating is dry. Place on wax paper to set.
3. For Cheesecake: Melt remaining package of Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to package directions.

4. In a medium bowl, blend softened cream cheese, cheesecake pudding powder and melted Vanilla CANDIQUIK® until smooth. Add the
whipped topping, 1/2 container at a time, and mix until well blended.

5. Spoon the cheesecake mixture into a piping bag (or a plastic bag with one corner snipped off) and pipe the cheesecake into each strawberry, slightly overfilling.

6. Refrigerate until ready to serve.

*For best results, prepare strawberries with cheesecake immediately before serving.

For Cheesecake Layer:
1. Melt Vanilla CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package.

2. In a large bowl, beat cream cheese, CANDIQUIK® and cheesecake pudding with an electric mixer until well blended. Add whipped topping, half of the container at a time, and mix until well blended.

3. Spread cheesecake evenly over brownies. Keep refrigerated.

2. In a large bowl, mix softened cream cheese, melted CANDIQUIK®, and cheesecake pudding powder with an electric mixer until well blended.

3. Add whipped topping, half of the container at a time, and mix until well blended.

4. Place cheescake mixture in freezer for 30 minutes to one hour, or until firm.

5. On wax paper, shape cheesecake mixture into a ball and roll in crushed almonds. Serve with graham crackers.

2. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

3. In a large bowl, mix softened cream cheese, berry flavored gelatin, and Vanilla CANDIQUIK® with an electric mixer until well blended.

4. Fold in whipped topping and mix until well blended.

5. Carefully spoon mixture into glass baking pan and smooth out with a spatula.

6. Cut the string of the candy necklaces so you have one long string of candy; tie a small piece of ribbon on the ends so the candy pieces do not fall off. String candy necklaces evenly across the cake; you should have approximately 1.5” between each candy necklace.

7. Place white chocolate squares at the end of the cake, between the candy necklaces.

2. In a large bowl, mix softened cream cheese, melted Vanilla CANDIQUIK®, dry banana cream pudding and 1 fresh banana until well blended.

3. Mix in whipped topping, half of the container at a time and blend until well combined.

4. Spoon mixture into graham cracker crust.

5. When ready to serve, top with remaining container of whipped topping and sliced bananas. Keep refrigerated.

2. Pour CANDIQUIK® in a large bowl over the dry pistachio pudding and softened cream cheese; blend until smooth.

3. Mix in whipped topping, half of the container at a time and blend until well combined.

4. Spread cheesecake mixture in pie crust. Garnish with pistachio pieces. Keep refrigerated.