INGREDIENTS:

You’ll need 1 package Otto’s Specialty White Chocalate Rasberry Mix
Cherry or mixed berry muffin mix
8 oz. cream cheese
4 Tbs. butter

DIRECTIONS:

Preheat oven to 400. Spray muffin pans with Pam cooking spray. Mix White Chocolate Rasberry Mix with cream cheese and butter. Mix muffin mix according to package directions. Fill each muffin cup two-thirds full with muffin batter. Spoon a heaping spoon full of White Chocolate Rasberry cream mixture in center of each muffin. Bake regular muffins 12-15 minutes.

INGREDIENTS:

You’ll need Otto’s Specialty White Chocolate Rasberry Mix
8 oz. cream cheese, softened
4 Tbs. butter, softened
1 Tube of refridgerated sugar cookie dough

DIRECTIONS:

Mix White Chocolate Rasberry Mix with softened cream cheese and butter, set aside. Preheat oven to 350. Spay mini muffin pan with Pam cooking spray. Slice cookie dought into 3/4 in. slices. Press each slice into a mini muffin cup, forming a little cup. Bake 10 minutes or until golden brown. Dough will puff up and fill muffin cups, so press baked dough down and against sides with the handle of a wooden spoon or similar utensil. Cool. Fill each cookie cup with approximately 1 Tbs. White Chocolate Rasberry mixture. Sprinkle with chopped nuts /mini-chocolate chips/ or a dallop of whip cream if you desire. Makes about 18 mini cups.

INGREDIENTS:

You’ll need Otto’s Specialty White Chocolate Rasberry Mix
8 oz. cream cheese, softened
4 Tbs. butter, softened
Tube of refrigerated sugar cookie dough

DIRECTIONS:

Mix White Chocolate Rasberry Mix into softened cream cheese and butter; set aside. Preheat oven to 350. Spray cookie sheet with Pam cooking spray. Slice cooke dough into 1/4 in. slices and place on prepared cookie sheet. Bake 10 minutes or until golden brown. Cool. Spread 1 Tls. of White Chocolate Rasberry mixture and made sandwich with another cookie. Chill.

INGREDIENTS:

You’ll need Otto’s Specialty White Chocolate Rasberry Mix
8 oz. cream cheese
4 Tbs. butter
1 large can Rasberry pie filling
1 tsp. almond extract (optional)
8 oz. wipping cream, whipped and sweeted to tast or 1 small cool whip
1 pre-baked pie shell or graham cracker pie shell

DIRECTIONS:

Mix White Chocolate Rasberry Mix with cream cheese and butter. Spread into pie shell of your choice. Stir almond extract if desired into pie filling and then spread onto the cream cheese mixture. Spread Cool Whip or sweetened whipped cream over top. Chill until ready to serve.

INGREDIENTS:

You’ll need Otto’s Specialty Pumpkin Pie Mix
1 box muffin or bread mix (white, wheat, oatmeal, cranberry, etc.)

DIRECTIONS:

Take any bread or muffin mix and mix as directed. Stir in Pumpkin Pie Mix packet. Pour batter into loaf pan or muffin tins as directed. Bake as directed.

INGREDIENTS:

You’ll need Otto’s Specialty Pumpkin Pie Mix
1 8 oz. cream cheese
1/4 cup butter or margarine
8 oz. prepared whipping topping
1 baked pie crust

DIRECTIONS:

Combine Pumpkin Pie Mix with cream cheese and butter. Stir until smooth. Fold in prepared in whipped topping. Pour into prepared pie crust. Refridgerate until ready to serve.

INGREDIENTS:

You’ll need one package of Otto’s Specialty Key Lime Pie Mix
8 oz. cream cheese
1/2 stick (1/4 cup) softened butter or margarine
Pre-baked mini-tart shells or individual size graham cracker crusts

DIRECTIONS:

Mix Key Lime Mix with cream cheese and butter. Fill mini tart shells or graham cracker crusts with Key Lime mixture. Garnish with a thin twist of lime.

INGREDIENTS:

You’ll need one package Otto’s Specialty Key Lime Pie Mix
8oz. whipped topping
8oz. cream cheese
1/2 stick (1/4 cup) softened butter or margarine
1 prepared graham cracker crust

DIRECTIONS:

Mix Key Lime Mix with cream cheese and butter until smooth. Stir in whipped topping. Pour into crust. Garnish with lime slices.

You’ll need one package Otto’s Specialty Strawberry Mix
8 oz. cream cheese
8 oz. box whipped topping
1 prepared graham cracker crust
1 cup fresh, cut strawberries
Prepared strawberry gelatin cut into small cubes

DIRECTIONS:

Mix Strawverry Mix with cream cheese until smooth. Stir in 1 8 oz. carton of whipped topping. Mix gently with gelatin cubes and fresh strawberries. Spoon into graham cracker crust. Chill until ready to serve. Garnish with fresh strawberries.

INGREDIENTS:

You’ll need one package of Otto’s Specialty Strawberry Mix
8oz. cream cheese
1/2 stick (1/4) cup softened butter or margarine
1 8oz. can of crescent rolls
1/2 cup powdered sugar
1 Tbs. milk or lemon juice

DIRECTIONS:

Mix Strawberry Mix with cream cheese and butter until smooth. Unroll crescent rolls from an 8 oz. can. Form 4 rectangles. In the center of each place 2 Tbs. of cream cheese mixture. Fold to form a square pouch to vent steam. Bake at 350 for 10 to 15 minutes or until golden brown. Mix 1/2 cup powdered sugar with 1 Tbs. milk (you may substitue lemon juice if desired) until smooth and drizzle over top of rolls and serve warm.

INGREDIENTS:

You’ll need one package Otto’s Specialty Caramel Apple Mix
1 can prepared apple pie filling
1 8 oz. cream cheese
8 oz. prepared whipped topping
1 prepared graham cracker pie crust
1 jar caramel ice cream topping
1/4 cup packed brown sugar
1/2 cup crushed graham crackers
2 Tbs. melted butter

DIRECTIONS:

Combine Caramel Apple Mix with cream cheese. Mix unril smooth. Fold in whipped topping. Pour approximately 3/4 of the apple pie filling into prepared crust. Drizzle with 1/2 of the caramel ice cream topping. Top with cream cheese mixture. Garnish top with remaining pie filling, drizzle with Caramel ice cream topping. Mix 1/4 cup packed brown sugar with 1/2 cup crushed graham crackers and 2 Tbs. melted butter. Combine until crumbly and sprinkle over top of pie. Refrigerate until ready to serve.