venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
Grease 9x13 or 9x15 cake pan with butter.
Spread 1 package of rolls in pan pressing seams together and cover bottom of pan. Mix cream cheese, 1 cup sugar, 1 egg yolk and vanilla.
Spread over rolls.
Put second can of rolls on top.
Beat egg white slightly and spread on top of rolls.
Mix 1/2 c. sugar, nuts and cinnamon and sprinkle on top. Bake for 30-35 minutes at 325\u00b0.
rosting over completely cooled bars.
Orange Cream Cheese Frosting:
In a
Bars:.
Preheat oven to 325
Combine crust ingredients. Spread in 9X13\" pan and bake at 375 for 10 minutes.
Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
Mix glaze ingredients and spread over bars as soon as they come out of the oven.
50\u00b0F. Whisk together the cream cheese, sour cream, vanilla extract, remaining sugar
Mix first 4 ingredients together and spread into a large foil cookie sheet. Set aside. In a bowl, mix confectioners sugar, eggs and cream cheese. Mix with a mixer and spread on top of cookie sheet mixture. Bake at 350\u00b0 for 30 minutes or until light brown. Cool completely before cutting.
Cream cheese is close to the top of Harvest Church's favorite goodies, but the Number 1 position goes to chocolate.
So let's have the best of both worlds.
Holly's recipe calls for 1 box yellow cake mix.
Change this to a chocolate cake mix and we're set.
eeded.
To Make The Cream Cheese Filling: In the bowl of
ogether in a bowl. Beat cream cheese and 1/2 cup sugar
Layer one package crescent rolls on the bottom of a 9\" x 13\" pan. Pat to the edges.
Mix together the cream cheese, sugar, and vanilla and layer on top of the rolls.
Lay the other can of crescent rolls on top of the cream cheese mixture.
Pour the melted butter over all and then sprinkle with the cinnamon/sugar mixture. *When I use a full stick of butter I have pools of butter/cinnamon to spoon around after baking. If I use 1/2 stick it seems to do less of this. Your choice.
Bake at 350 F for 30 minutes.
Bon appetite!
Soften cream cheese.
Mix sugar, vanilla, egg and cream cheese in medium mixing bowl.
Place 1 roll of crescents in 9 x 13-inch pan.
Press in firmly.
Spread cream cheese mixture over crescents.
Spread cherry pie filling over cream cheese mixture. Place last roll of crescents over top.
No need to pat down. Bake at 350\u00b0 until top is golden brown.
Cool, chill and serve.
n a medium bowl, cream together the cream cheese and 1 cup sugar
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
he seams together.
Beat cream cheese, white sugar, and vanilla extract
Beat cream cheese and add Eagle Brand milk.
Blend in lemon juice and vanilla.
Refrigerate 2 to 3 hours.
Garnish with cherry pie filling and put 1 fresh cherry in center.
Let cream cheese stand at room temperature until softened. Beat until fluffy. Gradually add Eagle Brand milk while stirring. Stir until thoroughly mixed. Add lemon juice and vanilla. Stir until well mixed. Turn into prepared crust. Chill 2 or 3 hours (do not freeze) before garnishing top of pie with cherry pie filling or cherry glaze.
Mix graham crackers and melted margarine together and press into bottom of 9 x 13-inch pan and set aside.
Cream sugar and cream cheese together and pour over crust.
Sprinkle chopped nuts over cream cheese mixture.
Mix 2 packages of Dream Whip according to directions on box and spread over nuts.
Refrigerate for 2 hours until Dream Whip sets.
Cover with cherry or blueberry pie filling and refrigerate at least 4 hours.
nd beat until smooth. Add cream cheese and blend until fully combined
Let cream cheese stand at room temperature until softened. Beat cream cheese until fluffy.
Beat in condensed milk.
Add lemon juice and vanilla.
Stir until mixed well.
Pour into crust. Chill until firm, about 3 hours.
Top with cherry pie filling.