ou favorite lemon pie filling recipe; remove from stove-top and
n a shallow pan.
Bake at 350\u00b0 for 8
Mix first 3 ingredients and press in pan.
Add powdered sugar, eggs and cream cheese; mix together.
Bake at 350\u00b0 for 30 minutes. Bake in cake pan.
Whip together cream cheese, sugar and vanilla.
Add eggs, one at a time.
Beat in.
Spread crescent rolls in 9 x 13-inch pan. Pour cream cheese mixture in.
Bake 35 to 40 minutes at 375\u00b0.
Make The Cream Cheese Filling: In
arge mixing bowl, cream the butter while adding the cream cheese, lemon rind
uted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
nd beat until smooth. Add cream cheese and blend until fully combined
Preheat oven to 350 degrees. Bake cake as directed on package using
Bundt is best for this recipe).
Combine sugar, oil and
lour a 12 cup bundt cake pan.
Beat all ingredients
Whip cream in a chilled bowl. Beat
n electric mixer, beat the cream cheese on medium speed, scraping down
Soften cream cheese at room temperature.
Mix cream cheese until soft and add frosting and Cool Whip.
Add 3 tablespoons of lemon juice to mix.
Place in crust.
Garnish with favorite fruits or nuts.
Cream margarine, butter and cream cheese together until fluffy.
Add sugar and beat until fluffy.
Add eggs, alternately with flour, ending with flour.
Add vanilla.
Beat on high for 5 minutes.
Pour into well-greased and floured 10-inch Bundt pan. Bake at 325\u00b0 for 1 hour and 25 minutes.
No peeking until time is up or the cake will fall.
Remove from oven and pan.
Serve warm or cold.
Prepare Jell-O first so it can cool.
Pour melted margarine into crumbs and stir until thoroughly mixed.
Set aside.
Whip Milnot and 2 tablespoons sugar until stiff.
Cream together cream cheese and cup of sugar.
Mix in Jell-O.
Add to Milnot and then stir in pineapple.
Press crumb mixture into bottom of a 9 x 13-inch pan.
Add layer of filling and sprinkle additional graham cracker crumbs over top. Chill.
Preheat oven to 350\u00b0. Grease pans with shortening. Flour the sides and bottom lightly. Mix 1/2 cup warm water with cream cheese. Add cake mix, 1/2 cup sugar, oil, eggs and 3 tablespoons butter. Beat at medium speed for 3 to 4 minutes. Pour into cake pans. Bake 35 to 45 minutes. Remove from oven and cool on wire rack.
Beat cottage cheese, Egg Beaters and sugar until smooth.
Add cream cheese, vanilla and lemon flavoring.
Continue to beat until smooth and creamy.
Line a muffin pan with 12 cup cake liners. Place 1 vanilla wafer in each cup.
Spoon cream cheese mixture on top of vanilla wafers.
Bake at 375\u00b0 for 15 to 20 minutes until set.
Top with pie filling.
n a bowl beat together cream cheese with 1-1/2 cups
Beat the cream cheese until soft.
Add 5 whole eggs, one at a time.
Add 1 cup sugar and 1 1/2 teaspoons vanilla; beat until thin.
Pour into graham cracker crust (recipe follows).
Bake at 350\u00b0 for 40 to 50 minutes.
Cool cake for 15 minutes.
Turn oven temperature down to 325\u00b0.