50\u00b0.
Beat cream cheese and sugar with mixer in
ough.
Fill eclairs with Chocolate Cheese Filling; replace tops.
Spread
b>pie shell in a pie plate.
Place the bacon, onion, and cheese
set aside.
Place cream cheese in medium mixing bowl; microwave
double boiler, combine the chocolate, butter, coffee, and rum. Set
Sprinkle toasted pecans on pie crust.
Heat caramels and
br>Place Regular 9\" pie shell on a cookie sheet
egrees C).
Beat cream cheese in a large bowl until
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
Gently stir in whipped topping. Spread onto bottom of crust.
Pour 2 cup milk into clean large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
Pour over cream cheese layer.
Refrigerate 4 hours or until set.
Just before serving, top with chocolate curls.
Store any leftover pie in refrigerator.
Microwave chocolate and 2 tablespoons of the
Mix the cream cheese, milk and pie filling mix together until smooth and creamy.
Pour into the baked pie shell.
Refrigerate for 2 hours before serving.
o 450\u00b0. Beat cream cheese and sugar in large bowl
In large bowl, combine cream cheese and peanut butter with electric mixer until smooth.
Add powdered sugar and milk.
Beat until combined.
Fold in whipped topping.
Spoon into pie shell. Sprinkle with peanuts.
Cover and chill in freezer 15 minutes.
Cut into wedges.
Serve with chocolate syrup drizzled over top if desired.
Serves 8.
et aside.
Place cream cheese in medium mixing bowl.
Preheat oven to 325\u00b0F.
Beat cream cheese, both sugars, and vanilla until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.
Bake 35 minute Cool completely. Store leftover pie in frige.
combine cream cheese, chocolate syrup, vanilla, half of the cool whip, and 1/4 cup of curled chocolate in a mixer on medium speed until smooth.
Spoon into pie crust and smooth with a spatula or rubber scraper.
chill in refrigerator for 1-2 hours.
pour pie filling on top and garnish with chocolate curls.
return to refrigerator until ready to serve.
br>With mixer, beat cream cheese until fluffy.
Gradually beat
Place cream cheese in medium baking dish.
Add sugar to cheese
in
bowl, beating well.
Add eggs, one at a time, beating well after each addition.
Add vanilla. Measure 2 cups of
cheese
mixture;
fold
in chocolate.
Pour remaining cheese mixture into well-buttered 10-inch pie pan or 9-inch square pan.
Add
spoonfuls
of
the
chocolate-cheese mixture and zigzag a
spatula
through
batter
to
marble it. Bake at 350\u00b0 for 40
to
45 minutes; cool, then chill.
Cut in wedges.
Makes 12 servings.