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@mohammedbenkhalil: #الخمس_لكبيده_مصراته_زليطن_طرابلس_بنغازي #الشعب_الصيني_ماله_حل😂✌️ #😅😂🤣😂😂🤣 #محتوي_كوميدي_😂 #اضحك_من_قلبك #اضحكو_بحب_اشوفكو_مبسوطين😂😁😌 #محتوي_كوميدي_😂 #نكته_تضحك😂😂 #نكته_تضحك😂😂 #اضحك_من_قلبك #اضحكو_بحب_اشوفكو_مبسوطين😂😁😌

محمد بن خليل
محمد بن خليل
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Saturday 15 March 2025 02:42:53 GMT
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fathaalbash
الزعيمه 💝555 :
كل مره انعاود فيها ههههه😂💃
2025-03-17 23:53:43
1
user63856113658178
هبوش 🍫❤ :
كيف نصارحك اني في الاول شفتها هكي 😂
2025-03-16 00:55:22
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signora.per.la.pri
Signora per la prima volta :
تخلطت فلس وصيام 😏😂😂😂😂😂😂
2025-03-17 20:19:54
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b.n.jaber
صــحــࢪاوي🦅🇱🇾 :
نا كريتها ايفيكو😂😂💔
2025-03-16 15:35:57
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usarnem809
usarnem :
حقيقي 🤣🤣🤣
2025-03-15 02:51:27
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hamsa6645
HAMSA :
😭😂كل شي بديناا نشفوو فيهاا ارقام فلوسس
2025-03-16 21:14:13
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soss982
S Queen 👸 :
😂😂😂😂😂😂😂 رسمي
2025-03-17 03:02:12
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user40310932777157
حور البوسيفي :
ولله مش غير😂
2025-03-17 01:27:32
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Fall is here, so let’s make a no-bake pumpkin cheesecake! @Jasmine and Tea This recipe yields one 6½-inch cake; double the ingredients to make an 8-inch cake. Ingredients Crust -5 graham cracker sheets -3 Tbsp unsalted butter, melted -1 tsp granulated sugar -Pinch of salt Filling - 8 oz cream cheese, room temperature -¼ cup granulated sugar -¼ cup light brown sugar -1 cup pumpkin purée -½ cup heavy cream -2 Tbsp powdered sugar -Ground cinnamon, for garnish (optional) Preparation -Make the crust: Crush the graham crackers in a zip-top bag until broken down into sandy crumbs, then transfer to a medium bowl and mix in the melted butter, sugar, and salt. Spread the crust mixture evenly across the bottom of a 6½-inch springform pan pack down firmly. -Make the filling: In a medium bowl, mix together the cream cheese, granulated sugar, and brown sugar until well-combined, then stir in the pumpkin purée until smooth. -In a separate medium bowl, whisk the heavy cream and powdered sugar until stiff peaks form. -Gently fold the whipped cream into the pumpkin mixture. -Spread the filling over the graham cracker crust in an even layer, then refrigerate for at least 4 hours, up to overnight. -Dust the top of the cheesecake with cinnamon, if desired, then slice and serve. -Enjoy!
Fall is here, so let’s make a no-bake pumpkin cheesecake! @Jasmine and Tea This recipe yields one 6½-inch cake; double the ingredients to make an 8-inch cake. Ingredients Crust -5 graham cracker sheets -3 Tbsp unsalted butter, melted -1 tsp granulated sugar -Pinch of salt Filling - 8 oz cream cheese, room temperature -¼ cup granulated sugar -¼ cup light brown sugar -1 cup pumpkin purée -½ cup heavy cream -2 Tbsp powdered sugar -Ground cinnamon, for garnish (optional) Preparation -Make the crust: Crush the graham crackers in a zip-top bag until broken down into sandy crumbs, then transfer to a medium bowl and mix in the melted butter, sugar, and salt. Spread the crust mixture evenly across the bottom of a 6½-inch springform pan pack down firmly. -Make the filling: In a medium bowl, mix together the cream cheese, granulated sugar, and brown sugar until well-combined, then stir in the pumpkin purée until smooth. -In a separate medium bowl, whisk the heavy cream and powdered sugar until stiff peaks form. -Gently fold the whipped cream into the pumpkin mixture. -Spread the filling over the graham cracker crust in an even layer, then refrigerate for at least 4 hours, up to overnight. -Dust the top of the cheesecake with cinnamon, if desired, then slice and serve. -Enjoy!
🍋 🫐 white chocolate cookies 🍪
🍋 🫐 white chocolate cookies 🍪

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