Melt the cream cheese, sugar, salad dressing and lemon juice over a low heat to soften. Mix with the grapes and marshmallows, chill and serve.
Soften cream cheese; add salad dressing.
Blend together.
Add pineapple and cherries.
Beat whipping cream.
Add to cream cheese mixture.
Add marshmallows.
Put in mold or cupcake pans.
Cover and freeze.
will go to the cream cheese dressing and 1/3 for
Cream cheese should be soft.
Beat the cream stiff, then add the cream cheese and salad dressing to the beaten cream and mix well.
Fold in the marshmallows, pineapple, nuts and cherries. Freeze mixture in a 13 x 9-inch pan.
Soften at room temperature slightly before serving.
pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with
Cream the
cream cheese. Add salad dressing and pineapple and cream
together.
Add nuts.
Spread on slices of whole wheat bread or bread of choice.
Beat cream cheese until soft, add color and flavor. Gradually beat in powdered sugar.
Knead the mixture until of a pie dough consistency.
(A soft or firmer candy can be made by adding or decreasing sugar.)
Unroll crescent rolls; spread flat into two rectangles and press seams together.
Beat cream cheese and salad dressing mix until blended.
Spread cheese on rectangle.
Roll up jellyroll style and wrap tightly.
Chill until firm; slice thinly.
Bake at 350\u00b0 for 10 to 15 minutes or until brown.
Serve warm.
Combine cream cheese and salad dressing.
Mix until well blended.
Add remaining ingredients and mix well.
Chill.
Combine cream cheese with honey and salt.
Add lemon and juices. Beat with an electric mixer until smooth. Chill before serving.
Combine grapes, apples, oranges and almonds.
Add cream cheese dressing and serve on lettuce leaves.
Mix cream cheese and salad dressing.
Add pineapple and nuts. Chill bread overnight.
Coat bread with salad dressing before spreading with filling.
Trim edges; cut in half before serving (optional).
Place 1 cup Milnot in double boiler; add marshmallows and heat until melted.
Remove from heat.
Dissolve lemon jello in cold water; add to hot mixture.
Mix pineapple, cream cheese, salad dressing, milk and nuts.
Combine with mixture in double boiler; pour into 8 x 12-inch glass baking dish.
Place in refrigerate until set.
For top layer, make one package raspberry jello.
Cool and pour over first layer.
Combine cream cheese and salad dressing.
Then add onions and crab meat or shrimp; mix well.
Beat the cream cheese and sugar together in a large bowl. On high speed, beat in the whipped topping. Fold in the bananas, pineapple, fruit cocktail, apple, and coconut. If desired, mix in the maraschino cherries, pecans, and raisins. Pour the salad into a serving bowl, and chill 1 hour before serving.
Heat pineapple and sugar until sugar is dissolved.
Dissolve in cold water the gelatine.
Add to mixture.
Let cream cheese soften at room temperature, then add to pineapple mixture.
Let set until partially set.
Whip the cream and fold in.
Chill. Serve on lettuce leaf.
Top with cherry.
In a mixing bowl, cream butter, cream cheese and sugar.
Add eggs,
Combine cream cheese and salad dressing until well blended. Add other ingredients.
Mix well.
May be formed to different shapes and decorated with pimientos and parsley.
Serve with crackers.
Combine jello, water and pineapple and heat until mixture simmers.
Add sugar, apricot and beaten cream cheese.
Chill until mixture mounds when dropped from a spoon.
Combine Cool Whip and apricot mixture.
Cover with nuts.
Chill.
Beat cream cheese and salad dressing together.
Add olive juice and refrigerate until thickens.
Stir in olives and nuts. Serve on dark rye bread.
Make a paste of jello and cream cheese.
Add 1 cup boiling water, pineapple, salt, vinegar and nuts.
Chill.