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funky cold medina

Ingredients funky cold medina 2 oz vodka 2 oz southern comfort 2 oz blue Curacao 2 oz cranberry juice how to make funky cold medina put some ice in a drink shaker pour each of the liquor shots over the ice shake. shake. shake pour ice and mixture into a High ball glass add cranberry juice to the top ENJOY!!!
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nilla praline cheesecake

Ingredients nilla praline cheesecake


crust
66 NILLA Wafers divided
1/4 cup sugar
1/4 cup butter or margarine melted
filling
3 (8 oz.) each) PHILADELPHIA Cream Cheese softened
1 cup sugar
1 cup sour cream
1 tsp vanilla
3 eggs
topping
25 KRAFT Caramels
3 tbsp milk
1/2 cup pecans chopped & toasted

how to make nilla praline cheesecake


HEAT oven to 325


CRUSH 50 wafers finely; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.


BEAT cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.


BAKE 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.


** NOTE If using a dark nonstick springform pan, reduce oven temperature to 300°F.


**** PRALINE CHEESECAKE BARS***** Prepare recipe as directed in 13x9-inch pan, increasing Nilla Wafers around edge to 22. Bake 40 to 45 min. or until center is almost set.


Hint**** I would saute my pecans in butter before topping, to give a candied pecan flavor.

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