venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
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!
eeded.
To Make The Cream Cheese Filling: In the bowl of
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
nd beat until smooth. Add cream cheese and blend until fully combined
Beat with mixer, cream cheese, salad dressing and sour cream until blended.
Crumble in Blue cheese and mix by hand.
Chill to serve.
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
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.
Soften cream cheese with evaporated milk (5 1/2 ounce can or 2/3 cup).
Mix lemon jello with 1 cup boiling water and 1/2 cup cold water.
Add cheese and milk.
Pour into mold and let it set. Mix lime jello with 1 cup boiling water and 1/2 cup cold water. Add crushed pineapple.
When cool, pour this mixture over the first salad letting it fall onto a spoon in order to avoid holes.
Allow the mixture to set.
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.
In a large bowl, cream butter and sugar until light
Whip whipping cream and cream cheese together until stiff. Add pineapple, marshmallows and nut meats.\tSpread mixture in 9 x 9 pan; cover with jello, using water.
Strawberry is good.\tLet jello partially set before covering cheese mixture.
Refrigerate overnight.
Roll crackers to fine crumbs.
Add sugar and oleo.
Line salad bowl with 2/3 of crumbs.
Save the rest to sprinkle on top.
Cream egg yolks, cream cheese, salt, sugar and vanilla.
Fold in stiffly beaten egg whites and Cool Whip.
Pour in salad bowl and top with crumbs.
Freeze overnight.
emaining gelatin slowly into softened cream cheese and cinnamon, beating until smooth
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.
In a medium-size mixing bowl, combine cream cheese, salad dressing, garlic powder, lemon juice and smoked beef. Mix well. Cover and refrigerate for at least one hour to let all of the flavors mix.
urner.
Add 3 oz cream cheese from refrigerator stirring until dissolved
Partly drain pineapple.
Add marshmallows and let stand 1 hour. Mix cream cheese and mayonnaise.
Fold into whipped cream. Fold in fruit and marshmallow mixture.
Freeze.
Makes 16 small molds.
Dissolve Jell-O in boiling water.
Add pineapple and blueberry pie filling.
Mix and let chill until set.
Mix together cream cheese, sour cream, vanilla and sugar.
Spread over gelatin mixture.
Sprinkle with chopped nuts.
Set jello as directed on package; refrigerate until almost set.
Soften cream cheese with a fork and a little cream.
Whip 1/2 pint of whip cream until stiff (may substitute Dream Whip). Whip jello; mix jello and whipped cream together.
Beat in cream cheese with a spoon.
Fold in crushed pineapple and refrigerate until set.
Put in mold.