Preheat fryer to 350°F. Place the turnovers in a single layer on the bottom of the fryer basket. Place another basket on top, and fry for 40 seconds, or until golden.

Drain excess oil on a paper food tray, and allow to sit for approximately 20 seconds to allow to crisp up. Lightly sprinkle with powdered sugar before serving.

Cut all of the crusts off of the white bread. Using a rolling pin, roll out the bread to create a large, flat square.

Spoon 1 ½ tsp of CREAM CHEESE FILLING in the center of each rolled out slice. Using the back of a teaspoon, make a small well in the CREAM CHEESE FILLING then fill it with 1 tsp of the raspberry filling.

Lightly brush the edges of the bread with egg wash. Carefully fold one corner to the opposite corner to create a triangular turnover.

Using your fingertips, gently crimp the edges of the turnover to create a seal.

Combine all ingredients in a mixer or mixing bowl, and blend until smooth. Label, date, and store in the refrigerator until needed.

Combine all ingredients in a mixer or mixing bowl, and blend until smooth. Label, date, and store in the refrigerator until needed.

Set up coating station by pouring the egg wash and crushed Cap’n Crunch’s Crunch Berries^® cereal into wide shallow pans.

Dip each filled cheesecake turnover in the egg wash, then immediately coat in the crushed cereal. Lay out on a sheet tray, in a single layer.

Label, date, and freeze until needed.

Whisk together eggs and milk. Pour into a shallow pan, and keep refrigerated until needed.