ixture, stir in the sour cream. Stir in the chopped almonds
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
Tear angel food cake into bite-size pieces.
Beat cream cheese and sugar.
Fold in milk, vanilla and Cool Whip.
Put 1/2 of angel food cake pieces of 9 x 9-inch pan.
Cover with 1/2 of filling and 1/2 of cherries.
Repeat, ending with cherries on top. Refrigerate.
Makes 9 servings.
Put the butter, half the cream cheese, vanilla seeds and sugar in
arm.
Add the cream cheese and cottage cheese into the food processor
ater for 5 mins. Beat cream cheese, vanilla extract and 2/3
he package.
Mix softened cream cheese with vanilla pudding.
Beat
Blend
cake
mix, crackers and margarine until crumbly. Add egg and beat until blended.
Press into 12-inch pizza pan. Bake 15 to
18
minutes at 350\u00b0 (or until golden brown).
Let cool completely.
Beat
cream cheese until fluffy.
Spread on crust. Then
spread
cherry
pie
filling
over cream cheese, leaving about
1
inch
cream
cheese showing.
Sprinkle with sliced almonds and refrigerate.
Soften cream cheese.
Slowly add sugar, beating well; add vanilla.
Fold in thawed Cool Whip and put layer of whole graham crackers in bottom of pan.
Spread 1/2 mixture on graham crackers. Add another layer of graham crackers then spread with other 1/2 of cheese mixture.
Top with whole can of cherry pie filling, blueberry or apple.
Cherry is the best.
Mix flour, sugar, nuts and margarine and pat in a 13 x 9-inch pan.
Bake at 350\u00b0 for 20 minutes.
Beat cream cheese and powdered sugar together until creamy.
Fold in Cool Whip.
Let set in refrigerator.
Pour pie filling onto baked crust, spreading evenly.
Spread Cool Whip on top of pie filling.
Refrigerate until served.
Bring cream cheese to room temperature and beat until smooth; beat in sugar gradually.
Add eggs, one at a time, beating hard after each addition.
Beat until smooth.
Pour into crust and bake 25 minutes in preheated 300\u00b0 oven.
Remove from oven; cool.
Spoon cherry pie filling over top.
Chill in refrigerator for 3 hours.
Prepare jello according to package instructions. Have jello cold, but not set.
Blend cream cheese and cream till smooth. Add to jello. (Don't worry about any lumps of cream cheese that may be in the mixture. They are quite pretty - and tasty - in the final product!).
Add diced celery, drained pineapple, and nuts. Stir till well mixed.
Pour into mold and refrigerate until firm.
Note: if you're having a brunch or shower, consider serving this along side Recipe #319338 (Chicken Mold) - they are wonderful together!
/4 cup granulated sugar, cream cheese, orange juice, and egg; beat
50\u00b0F
Blend the cream cheese and spinach in a large
50\u00b0F. Whisk together the cream cheese, sour cream, vanilla extract, remaining sugar
Crush crackers; add melted butter and sugar.
Put in baking dish or pie pan; press firmly.
Beat soft cream cheese with mixer. Add 1/2 cup sugar gradually.
Then add eggs and beat at high speed until smooth.
Pour over cracker crust.
Bake at 325\u00b0 for 25 minutes.
Remove and cool.
When cool, add pie filling.
Chill 3 hours or overnight.
Mix melted butter, flour and nuts.
Spread in a 9 x 13-inch pan. Bake 20 minutes at 350\u00b0.
Mix cream cheese and powdered sugar, then add the Cool Whip.
Mix and pour over crust.
Pour pie filling over mixture.
Keep refrigerated.
Make Dream Whip like it says on the box, then put sugar in. Mix on low speed, then put cream cheese in slowly.
Pour over crust.
Put cherry pie filling on top.
Mix Cream Cheese according to instructions.
Mix Pudding according to instructions.
Get out parfeit/dessert dish.
Alternate first cream cheese then pudding.
Do this until desired amount.
Sprinkle gram cracker crust on top (opt).
Place three candied cherries on top.
This is a very rich recipe.
If you are a sweet-o-holic as I am, then you are sure to enjoy it.
If not, I recommened you try it atleast once.
Thank you and I hope you enjoy my first recipe.
he oven to 325\u00b0F. Cream together the butter with 1