ven to 375.
Line Pie plate with crust.
Peel
o 450 degrees.
Make pie crust as directed on box
innamon Apple Cream Cheese Spread:
In a medium bowl cream butter and cream cheese together
edium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the
ntil lightly browned.
Beat cream cheese and reserved 1/2 cup
Unroll first package of rolls and lay in bottom of ungreased 9 x 13 dish.
Mix cream cheese, sugar and vanilla and spoon over layer of rolls.
Add pie filling on top of cream cheese mixture. Unroll second package of rolls and place on top of this.
Melt margarine and pour all over.
Sprinkle top with cinnamon and sugar.
Bake at 350\u00b0 for 30 minutes.
ag aside.
Cut the cream cheese into 3 or 4 pieces
o 425\u00b0.
Cut cream cheese and margarine into baking mix
75\u00b0F.
Roll out pie crust to a line tart
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth.
Stir in 1/3 cup lemon juice and vanilla. Slice 2 bananas; dip in lemon juice and drain.
Line crust with bananas and about two-thirds of the orange segments.
Pour filling over fruit.
Chill 3 hours or until set.
Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments.
Slice bananas, and arrange on the bottom of each pie crust.
Mix confectioners' sugar, cream cheese, and nondairy whipped topping with an electric mixer for about 2 minutes. Divide mixture into pie shells. Top with fresh fruit or pie filling of you choice.
Chill in freezer for 2 hours, or leave in refrigerator over night. Serve!!!
Beat the first four ingredients well and pour over unbaked pie shell.
Combine the next set of ingredients and pour over the cream cheese mixture.
In a bowl, combine the cracker crumbs, sugar and butter. Divide among eight dessert dishes, about 4 rounded teaspoonfuls in each.
In a small mixing bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla. Spoon 1/4 cup into each dish.
Top with pie filling, about 1/4 cup in each.
Cut cream cheese and margarine into baking mix.
Stir in milk. Turn dough onto cloth covered surface well dusted with baking mix; gently roll in baking mix to coat.
Knead lightly 8 to 10 times.
Roll into rectangle, 12 x 8-inches; place on lightly greased cookie sheet.
Spread Cream Cheese Filling down center of rectangle.
Make cuts, 2 1/2-inches long at 1-inch intervals on 12-inch sides of rectangle.
Fold strips ove filling, overlapping. Mix sugar and cinnamon; sprinkle over top.
Cover and refrigerate up to 24 hours.
- 8 oz packages of cream cheese in a microwave safe container
Beat heavy cream in a bowl with an electric mixer or whisk until stiff peaks form.
Beat cream cheese, confectioners' sugar, lemon juice, and vanilla extract in another bowl until smooth. Fold whipped cream into cream cheese mixture until evenly blended.
Line pie crust with banana slices and spread cream cheese mixture over bananas. Spread blueberry pie filling over cream cheese mixture. Refrigerate at least 2 hours before serving.
ottom and side of ungreased pie plate, 9x1 1/4 inches
Preheat 375 F.
Roll store bought or homemade pie crust into a Tart Shell.
Cream the cream cheese with sugar with paddle attachment until fluffy.
Add zest. Add eggs one at a time until fully incorporated.
Pour into Tart Shells.
Mix cinnamon sugar with apples.
Place in a symmetrical pattern on top of filling.
Place in oven until golden brown and set.
In a large skillet over medium heat, cook sausage to gray stage. Add apple and stir-fry until apple is tender and sausage is lightly brown. Drain off fat and liquid. Season with salt and pepper. Place sausage and apple in a mixing bowl; add cream cheese and blend well.
mixing bowl, beat the cream cheese and the powdered sugar until