rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese for the
Beat the cream cheese, butter and vanilla in a mixing bowl.
Gradually add the sugars, mixing just until combined.
Stir in the chocolate chips.
Cover in plastic wrap and shape into a ball. Chill for at least 3 hours.
Just before serving, roll the cheese ball in the chopped pecans.
Serve with graham crackers.
In small mixing bowl combine pudding mix and milk.
beat on low to blend add cream cheese, flavoring and rum Increase speed; beat til smooth and thickened.
Put into individual serving dishes, garnish with toasted coconut.
Refrigerate.
Combine mascarpone cheese and confectioners' sugar in a bowl and beat using an electric mixer until smooth and fluffy.
Stir together cream and vanilla extract, add to mascarpone mixture and beat until well combined. Set 4 cherries aside for garnish, and fold the rest into the cream-mascarpone mixture.
Fill 4 dessert bowls equally with cream-mascarpone mixture, garnish with a cherry, and refrigerate until serving.
Brush inside of dessert shells with rum.
Heat preserves until melted.
Brush on shells, reserving part of preserves.
Mix cream cheese until soft.
Add pudding mix and cold milk. Beat 2 minutes at medium speed until smooth and creamy.
Chill 5 minutes.
Spoon into dessert shells (shortcakes).
Top with whipped cream.
In a bowl, combine the cracker crumbs, 1/4 cup sugar and margarine. Press into a greased 13X9 baking dish.
In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust.
Bake at 350 degrees for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack.
Spread with pie filling and then whipped topping. Refrigerate until serving.
In bowl, combine cracker crumbs, sugar and butter. Divide among 8 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 each. May use apple or strawberry pie filling. Top with whipped cream if desired. Makes 8 servings.
Stir the cream cheese and gradually beat in the milk and cream until smooth.
Stir in the bananas, lemon juice, sugar and instant pudding.
Spoon into dessert dishes and chill.
Makes 6-8 servings.
Dissolve jello in water.
Add pineapple and blueberries.
Put in 9 x 13-inch glass dish.
Chill until firm, then spread topping. For toping, soften cream cheese and whip together with sour cream, sugar and vanilla.
Add nuts and pour over congealed dessert.
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.
Blend the cheese in an electric blender till very smooth.
Beat in the sugar, egg yolks, cream & Cognac till the mixture is very smooth & thick. Refrigerate till well-chilled.
To Serve: Spoon chilled crema into 4-6 sml dessert bowls, ramekins or goblets. Fresh raspberries or strawberries were suggested as the ideal garnish, but I think a wide variety of imaginative choices would also work well.
With mixer beat cream cheese and powdered sugar.
Fold in cool whip.
Layer this mixture in dessert glasses with pie filling or sliced fruit.
Chill while you cook dinner.
Mix ingredients together.
Chill while cooking dinner.
Will be ready for dessert.
Can use other fruits, also.
Mix all ingredients together for a tasty dessert.
Press the first 4 ingredients into bottom of well-greased 12 x 8 x 2-inch pan.
Bake 12 to 15 minutes at 375\u00b0.
Add sugar to cream cheese.
Add Cool Whip.
Spread over crust.
Spread pie filling over cream cheese.
Refrigerate.
Lay 1 package crescent rolls on bottom of a 9 x 13-inch pan. Mix sugar, cream cheese and vanilla.
Spread on top of rolls. Unroll and lay second package of crescent rolls on top of cream cheese mixture.
Melt margarine and pour on top.
Sprinkle a cinnamon and sugar mixture on top.
Bake at 350\u00b0 for 1/2 hour.
Drain pineapple (save juice).
Make a sauce of sugar, butter, flour and 3 tablespoons pineapple juice.
Spread pineapple in an 8 x 8-inch pan.
Drizzle sauce over pineapple.
Spread Cheddar cheese over pineapple.
Melt butter in saucepan.
Crush Ritz crackers; add to pan.
Brown slightly; spoon over cheese.
Bake for 15 to 20 minutes in a 350\u00b0 oven until bubbly.
Blend together flour, margarine and nuts.
Press into 9 x 13-inch pan.
Bake 15 to 20 minutes at 350\u00b0.
Cool.
Blend together cream cheese and powdered sugar.
Mix in Cool Whip. Spread over cooled crust.
Mix instant chocolate pudding with milk.
Mix until thick.
Put this on top of cheese mixture and use rest of Cool Whip on top.
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.