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Quick Chili Rice Dinner & Ladyfinger Cherry Cheesecake

Quick Chili Rice Dinner

3/4 – 1 lb hamburger
1/3 cup chopped onion
1 tbsp chili powder
1/2 tsp dry mustard
1 10 oz can whole kernel corn
1 cup diced green pepper
1 can 15 oz tomato sauce
1/2 cup water
1 cup minute rice
1/2 cup shredded cheddar cheese
Pepper and Salt to taste

Brown hamburger and onion in a medium fry pan; add spices, corn, green pepper, tomato sauce and water.  Cover and bring to a full boil; stirring occasionally.  Stir in rice, reduce heat simmer 5 minutes.  Sprinkle with cheese before serving

Ladyfinger Cherry Cheesecake

2 packages (11.1 oz each) no-bake cheesecake mix
2/3 cup butter, melted
1/4 cup sugar
1 3 oz package ladyfingers (25 cookies)
1 8 oz package cream cheese, softened
3 cups cold milk, divided
1 12 oz container of Cool Whip, thawed
1 21 oz can raspberry pie filling or flavor of your choice

In a bowl, combine contents of curst mix from both packages, butter and sugar.  Press onto the bottom of an ungreased 10 in spring form pan.  Arrange ladyfingers around edge of pan.  In a mixing bowl, beat cream cheese and ½ cup milk until smooth.  Gradually beat in remaining milk.  Add contents of filling mix from both packages; beat until smooth.  Beat on medium for 3 minutes.  Fold in Cool Whip.  Pour over crust.  Cover and refrigerated for a t least 1 hour.  Top with pie filling.  Remove sides of pan before serving.