venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
eeded.
To Make The Cream Cheese Filling: In the bowl of
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
Make a paste of jello and cream cheese.
Add 1 cup boiling water, pineapple, salt, vinegar and nuts.
Chill.
Drain pineapple well.
Set juice aside and reserve.
Mix jello with only 3 cups water.
Let jello cool.
Mix soft cream cheese with juice until real smooth and creamy.
When jello is cool, add cream cheese mixture through sieve.
Set in refrigerator until it starts to jell.
Add crushed drained pineapple.
Mix often until jelled.
When set, garnish with maraschino cherries and crushed nuts on top.
nd beat until smooth. Add cream cheese and blend until fully combined
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.
Heat first 3 ingredients until cream cheese is melted. Refrigerate until nearly set.
Then fold in Cool Whip.
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
In a large bowl, cream butter and sugar until light
Dissolve Jell-O in boiling water, as directed on pkg (don't add in any extra cold water).
Cool to room temperature.
Add cola, cream cheese, cherries and nuts.
Mix until completely smooth, then pour into 6-cup mold.
Chill until completely set.
Unmold to serve.
Note: this can be served in single serving dishes if desired.
Wipe Jell-O mold down with oil.
Make Jell-O and refrigerate until hard.
Soften cream cheese, then beat.
Add Jell-O gradually.
Add Cool Whip and drained fruit.
Put in Jell-O mold and refrigerate overnight.
Preheat oven to 350 degrees F.
Butter 13 x 9 inch pyrex baking dish.
Combine oil, sugars and eggs in mixing bowl.
Sift together flours, cinnamon, soda and salt.
Mix into liquid ingredients.
Stir in carrots, pineapple with reserved juice and walnuts.
Bake about 45 minutes or until tester comes out clean.
Cool.
Ice with Cream Cheese Frosting.
Add eggs, salt, pepper, sage, oregano, and thyme to medium bowl.
Whisk together.
Add butter to large oven proof skillet. Melt over medium heat.
Add tomatoes to skillet, and saute one minute.
Reduce heat to low. Add fresh basil leaves and saute until leaves are limp.
Pour egg mixture over tomatoes.
Top with cream cheese cubes.
Cover and cook over low heat approximately 20 minutes or until set on top.
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!
Start jello according to the box.
Reduce the 2nd half of the water by the amount of pineapple juice was in the can.
Blend all in the food processor.
Set in mold.
Unmold and plate before serving.
Be ready for there to be settling of the ingredients, that's part of the fun.
/4 cup granulated sugar, cream cheese, orange juice, and egg; beat
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Blend the cream cheese and spinach in a large
br>Place the cake mix, cream cheese, water, oil, sugar,eggs and
Combine the cream cheese with the butter, stir until