if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
Bring the milk to the boil in a saucepan, place the breadcrumbs in a bowl, and pour the milk over. Stir in the cheese.
In a bowl, lightly beat the eggs with mustard and with milk and breadcrumbs. Season. Blend with the above mixture.
Butter a large, shallow 5 pint ovenproof dish well, and pour in the cheese pudding mixture. Bake in the oven at 350F for about 45 minutes, until lightly set and golden.
Serve at once with a crisp salad that uses all of your favorite ingredients, with a lovely, herby dressing.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Soften butter at room temperature. Cut in flour and pecans until crumbly and press into a 9x13 inch pan, covering the bottom. Bake at 350 degrees for 20 minutes.
Using milk, prepare chocolate pudding as directed on package and let it set while you prepare next layer.
With a mixer, combine sugar and cream cheese. Fold in half of Cool Whip.
Pour into crust. Top with chocolate pudding.
Top with remaining Cool Whip topping.
Sprinkle with pecans pieces. Refrigerate several hours before serving.
Preheat oven to 350 degrees.
Grease and flour bundt pan.
In a large bowl mix cream cheese until fluffy.
Add one egg at a time until well blended.
Beat in vanilla pudding mix, oil and cake mix.
Beat for 4 minutes on low speed.
Fold in blueberries.
Bake for 1 hour.
GLAZE:
Blend all ingredients together on medium speed until well blended.
Turn cake onto serving platter.
Pour glaze over hot cake.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Bake cake as directed on box.
Poke holes in cooled cake.
Pour entire contents of pineapple on top.
Blend cream cheese, pudding and milk.
Spread over pineapple on cake.
Top with Cool Whip.
Preheat oven to 400\u00b0.
Melt butter in a saucepan.
Stir in flour and blend well over low heat.
Stir in milk slowly.
Bring to boiling, stirring constantly.
Cook 1 minute.
Add 1 1/2 cups cheese and stir to blend.
Add macaroni.
Stir in salt and pepper. Pour into a well-buttered 2-quart casserole.
Top with the remaining 1/2 cup of cheese.
Bake in oven for 20 to 25 minutes or until top is golden brown.
Serves 6.
lace the bacon, onion, and cheese in the bottom if the
br>To Make The Cream Cheese Filling: In the bowl of
Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup.
Pat remaining mixture lightly in an ungreased 9 x 13-inch pan.
Bake for 15 minutes at 350\u00b0.
Beat cheese, sugar, lemon juice and 1 egg until light and smooth.
Spread over baked layer.
Sprinkle with reserved crumb mixture.
Bake for 15 minutes.
Let cool and cut into bars.
Mix dry
cake mix with 1 egg, 1/3 cup oil; mix together until crumbly.
Reserve 1
cup.
Put remaining in greased pan. Bake for 15 minutes at
350\u00b0.
Mix
cheese, juice, sugar and 1 egg until light and
smooth.\tSpread\tover 1st layer. Sprinkle with reserved mixture.
Bake 15 minutes more.
Mix cake mix, 1 egg and oil until crumbly.
Reserve 1 cup.
Pat remaining mixture lightly into a greased 13 x 9 x 2-inch pan.
Bake 15 minutes at 350\u00b0.
Beat cheese, sugar, lemon juice and egg until light and smooth.
Spread over baked layer.
Sprinkle with reserved crumb mixture and bake 15 minutes longer.
Cool.
Cut into bars.
Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly (mix by hand); reserve one cup.
Pat remaining mixture lightly in an ungreased 13 x 9 x 2-inch pan.
Bake for 15 minutes in preheated 350\u00b0 oven.
While crust is baking, beat sugar, cream cheese, lemon juice and 1 egg until lightly smooth.
Spread over baked layer. Sprinkle with reserved crumb mixture.
Bake for 15 minutes longer. Cool; cut into bars.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Mix dry cake mix with eggs and oil until crumbly.
Reserve 1 cup.
Put remaining mixture lightly in an ungreased pan.
Bake 15 minutes at 350\u00b0.
Beat cheese, sugar, lemon juice and 1 egg until light and smooth.
Spread over baked layer.
Sprinkle with reserved crumb mixture.
Bake 15 minutes longer at 350\u00b0.
Cool and cut into squares.
Add chopped nuts if desired.
In a small bowl, beat cream cheese until soft and fluffy, about three minutes on medium speed.
In medium bowl, prepare pudding as directed on box.
Beat cream cheese into pudding until smooth.
Pour into crust and chill for at least one hour.
Before serving, top pie with Cool Whip and garnish with crushed Heath bar.
Combine crumbs, sugar and butter.
Mix well; press into 13 x 9-inch pan.
Chill 15 minutes. Combine cream cheese, sugar and milk in medium bowl.
With electric mixer at medium speed, beat until smooth.
Fold in 1/2 whipped cream.
Spread over crust.
Mix pudding and milk as directed.
Pour over cream cheese.
Chill several hours before serving.
Spread remaining Cool Whip on pudding.
ubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
eat until smooth. Add cream cheese and blend until fully combined