@contraingoai9: Mẹ ghẻ con chồng #Tập41 #ngoctinh #ngoại9 #miềntây #xuhuongtiktok

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Friday 10 July 2026 11:30:00 GMT
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emlihcte367
dieu linh :
chuyến này tú hiểu chuyện ồi
2026-07-10 12:01:08
215
thaonhu4a1
mê genga ~~💜 :
nôn tập 42 ,43,44,45,46,47,48,49,50 , giống tui hog
2026-07-10 11:42:45
273
minhdath3
Minh Đạt :
fl chéo 100 người đầu tiên
2026-07-10 11:48:22
27
khanh.linh3300
khanh.linh3300 :
Ai hóng tập 42
2026-07-10 11:37:36
23
ng_hng20
hờ :
sớm
2026-07-10 11:30:08
33
maria_phwng
nợ 36 tỷ :
ai trễ hơn t
2026-07-10 11:33:43
40
uiauiaui164
💤(김준훈)👾 :
Trễ nhưng là ng tim đầu tiên
2026-07-10 15:20:11
13
heocute1533
Nam♡☜ :
ai trễ hơn tui ko
2026-07-10 11:44:50
13
shushu_191
shu shu 💖 :
ai trễ hơn t
2026-07-10 12:34:56
10
ran1th5
太阳 ? :
ai trễ hơn t
2026-07-10 11:43:53
7
linh.phng224
Phương Linh :
ai muộn bằng tui
2026-07-10 12:35:38
6
ngokhahan59
khả hân :
ai trễ hơn t
2026-07-10 11:57:56
5
ht6_20
ht (teni🦢) :
ai trễ hơn t
2026-07-10 11:52:00
7
thaihoanggiaanh15
Gia anhh?~ :
Ai trễ hơn t
2026-07-10 12:31:33
6
emgavotu
Bố hoàng đây :
"Hồi t còn bé á, ông nội hay nói cho t về những lời khuyên cực kì đắt giá luôn. Ông nói t là : "Cháu à, một ngày nào đó thiên hạ sẽ tốn thời gian đọc comment của con."
2026-07-10 13:56:04
15
lephuongnghi1
♡°•○_PN_○•°♡ :
ai trễ hơn tao
2026-07-10 11:32:26
6
hsjshsueehv172882
kim :
ai trễ hơn tui 🥰🥰
2026-07-10 13:36:25
5
huynhan1912
kian🍇 :
sao nay vd vỡ v
2026-07-10 11:37:44
15
monlan13122012
Iồn. :
t trễ nhứt
2026-07-10 11:33:18
8
thin.hunh0603
HPD..! :
ê có ai hóng con trai là ai đóng ko😳
2026-07-10 12:14:03
44
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Rice Krispy Treat Cheesecake  Ingredients For the Rice Krispy Treat crust: 6 cups Rice Krispies cereal ¼ cup salted butter 1 package (10 oz) miniature marshmallows For the no-bake cheesecake filling: 1 package (8 oz) cream cheese ½ cup granulated sugar 1 teaspoon vanilla extract 1 jar (7 oz) marshmallow creme  1 container (8 oz) frozen whipped topping, thawed For garnish (optional): Whipped cream  Cubed, prepared Rice Krispy Treat squares  Instructions Step 1 – Prepare the springform pan Liberally grease a 9-inch or 10-inch springform pan with cooking spray or butter. Set the pan aside. Step 2 – Make the Rice Krispy Treat crust Place 6 cups of Rice Krispies cereal into a large mixing bowl. Set the bowl aside. In a medium saucepan over low heat, combine ¼ cup of salted butter and the entire 10 oz package of miniature marshmallows. Stir constantly with a rubber spatula or wooden spoon until the butter is melted and the marshmallows are completely smooth, about 4 to 5 minutes. Do not let the mixture boil or scorch. Pour the hot marshmallow mixture over the cereal. Stir immediately with a greased spatula until the cereal is fully coated and the mixture is evenly combined. Step 3 – Form the crust Transfer the cereal mixture to the prepared springform pan. Using a greased glass cup or your hands (lightly buttered or sprayed with cooking spray), press the mixture firmly into the bottom and up the sides of the pan to form a crust that is about ½ inch thick on the bottom and 1 to 1½ inches up the sides. Work quickly while the mixture is still warm and pliable. Set the pan aside to allow the crust to set, about 20 minutes. Step 4 – Make the cheesecake filling In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and a hand mixer), combine 8 oz of softened cream cheese, ½ cup of granulated sugar, and 1 teaspoon of vanilla extract. Beat on medium speed until the mixture is completely smooth and free of lumps, about 1 minute. Scrape down the sides of the bowl. Add the entire 7 oz jar of marshmallow creme. Beat on medium speed until fully incorporated and smooth, about 30 to 45 seconds. Remove the bowl from the mixer. Add the thawed 8 oz container of whipped topping. Using a rubber spatula, fold the whipped topping into the cream cheese mixture by hand with broad, sweeping motions from the bottom of the bowl upward. Fold just until combined and no white streaks remain. Do not overmix, or the filling will deflate. Step 5 – Assemble the cheesecake Spoon the filling into the prepared Rice Krispy Treat crust. Spread it evenly with the spatula, smoothing the top. Step 6 – Garnish (optional) If desired, pipe whipped cream along the perimeter of the cheesecake using a piping bag fitted with a star tip. Place cubed, prepared Rice Krispy Treat squares in the center or arrange them decoratively on top. Step 7 – Chill Place the assembled cheesecake in the refrigerator. Chill for at least 2 hours, and up to 24 hours, to allow the filling to set completely. Step 8 – Serve Release the springform pan ring carefully. Slice the chilled cheesecake with a sharp knife, wiping the blade clean between cuts. Serve cold.
Rice Krispy Treat Cheesecake Ingredients For the Rice Krispy Treat crust: 6 cups Rice Krispies cereal ¼ cup salted butter 1 package (10 oz) miniature marshmallows For the no-bake cheesecake filling: 1 package (8 oz) cream cheese ½ cup granulated sugar 1 teaspoon vanilla extract 1 jar (7 oz) marshmallow creme 1 container (8 oz) frozen whipped topping, thawed For garnish (optional): Whipped cream Cubed, prepared Rice Krispy Treat squares Instructions Step 1 – Prepare the springform pan Liberally grease a 9-inch or 10-inch springform pan with cooking spray or butter. Set the pan aside. Step 2 – Make the Rice Krispy Treat crust Place 6 cups of Rice Krispies cereal into a large mixing bowl. Set the bowl aside. In a medium saucepan over low heat, combine ¼ cup of salted butter and the entire 10 oz package of miniature marshmallows. Stir constantly with a rubber spatula or wooden spoon until the butter is melted and the marshmallows are completely smooth, about 4 to 5 minutes. Do not let the mixture boil or scorch. Pour the hot marshmallow mixture over the cereal. Stir immediately with a greased spatula until the cereal is fully coated and the mixture is evenly combined. Step 3 – Form the crust Transfer the cereal mixture to the prepared springform pan. Using a greased glass cup or your hands (lightly buttered or sprayed with cooking spray), press the mixture firmly into the bottom and up the sides of the pan to form a crust that is about ½ inch thick on the bottom and 1 to 1½ inches up the sides. Work quickly while the mixture is still warm and pliable. Set the pan aside to allow the crust to set, about 20 minutes. Step 4 – Make the cheesecake filling In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and a hand mixer), combine 8 oz of softened cream cheese, ½ cup of granulated sugar, and 1 teaspoon of vanilla extract. Beat on medium speed until the mixture is completely smooth and free of lumps, about 1 minute. Scrape down the sides of the bowl. Add the entire 7 oz jar of marshmallow creme. Beat on medium speed until fully incorporated and smooth, about 30 to 45 seconds. Remove the bowl from the mixer. Add the thawed 8 oz container of whipped topping. Using a rubber spatula, fold the whipped topping into the cream cheese mixture by hand with broad, sweeping motions from the bottom of the bowl upward. Fold just until combined and no white streaks remain. Do not overmix, or the filling will deflate. Step 5 – Assemble the cheesecake Spoon the filling into the prepared Rice Krispy Treat crust. Spread it evenly with the spatula, smoothing the top. Step 6 – Garnish (optional) If desired, pipe whipped cream along the perimeter of the cheesecake using a piping bag fitted with a star tip. Place cubed, prepared Rice Krispy Treat squares in the center or arrange them decoratively on top. Step 7 – Chill Place the assembled cheesecake in the refrigerator. Chill for at least 2 hours, and up to 24 hours, to allow the filling to set completely. Step 8 – Serve Release the springform pan ring carefully. Slice the chilled cheesecake with a sharp knife, wiping the blade clean between cuts. Serve cold.

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