venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
eeded.
To Make The Cream Cheese Filling: In the bowl of
Preheat oven to 350 degrees.
Grease and flour bundt pan.
In a large bowl mix cream cheese until fluffy.
Add one egg at a time until well blended.
Beat in vanilla pudding mix, oil and cake mix.
Beat for 4 minutes on low speed.
Fold in blueberries.
Bake for 1 hour.
GLAZE:
Blend all ingredients together on medium speed until well blended.
Turn cake onto serving platter.
Pour glaze over hot cake.
Combine crumbs, sugar and butter.
Mix well; press into 13 x 9-inch pan.
Chill 15 minutes. Combine cream cheese, sugar and milk in medium bowl.
With electric mixer at medium speed, beat until smooth.
Fold in 1/2 whipped cream.
Spread over crust.
Mix pudding and milk as directed.
Pour over cream cheese.
Chill several hours before serving.
Spread remaining Cool Whip on pudding.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
In a small bowl, beat cream cheese until soft and fluffy, about three minutes on medium speed.
In medium bowl, prepare pudding as directed on box.
Beat cream cheese into pudding until smooth.
Pour into crust and chill for at least one hour.
Before serving, top pie with Cool Whip and garnish with crushed Heath bar.
nd beat until smooth. Add cream cheese and blend until fully combined
Prepare pudding or pie filling mix as directed.
Cool until lukewarm.
With high speed mixer, whip softened cream cheese until light and fluffy.
Gradually beat in pudding until smooth.
Serve as pudding or pie filling.
Garnish with whipped cream, if desired.
Let cream cheese sit out until room temperature.
Beat cream cheese until smooth.
Blend in sour cream and dry pudding, then add in sugar and vanilla.
Pour into bowl and refrigerate for several hours or overnight.
Before serving, top with cherry or blueberry pie filling.
In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth.
Gently fold in whipped topping until well blended.
Arrange 1/3 of angel food loaf in bottom of trifle dish.
Spoon 1/3 of pudding mixture evenly over angel food.
Repeat, forming 2 additional layers.
Cover with plastic wrap; refrigerate at least 4 hours or overnight.
If desired, serve garnished with thin lemon twists and fresh mint leaves.
Store in refrigerator.
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
hill 15 minutes.
Combine cream cheese, remaining sugar and 2 tablespoons
Preheat oven to 350\u00b0.
Combine the flour, nuts and margarine.
Press mixture into a 13x9-inch pan.
Bake 10-15 minutes.
While cooling, combine the cream cheese, powdered sugar and 1 cup Cool Whip.
Spread over first layer.
Mix the pudding and milk; pour on creamy layer.
Chill.
Spread with remaining Cool Whip.
You may sprinkle with toasted coconut if you like.
Mash sweet potatoes, the result will be lumpy unless you use a blender or food processor.
Soften the cream cheese and mix with sugar.
Mix all other ingredients except milk in bowl until mostly smooth.
Add milk until pudding reaches desired consistency.
Chill before serving. Cook time is for the sweet potatoes.
In a large bowl, cream butter and sugar until light
Place the cream cheese in a microwave safe bowl
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.
Mix Jell-O and water until jello is dissolved.
Put in fridge until syrup stage.
Beat cream cheese and sugar together; add vanilla.
Whip canned milk, then mix with cream cheese.
Add Jell-O and mix well.
Pour into graham cracker crust.
Chill for 1 1/2 hours.
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.
Mix splenda and cream cheese together.
Add cool whip and pineapple.