Unroll first package of crescent rolls and lay in bottom of pan (use ungreased 9 x 13-inch pan).
Mix cream cheese, sugar and vanilla and spoon over rolls.
Unroll second package of crescent rolls and place on top.
Melt margarine and pour over mixture. Sprinkle top with cinnamon and sugar.
Bake at 350\u00b0 for 30 minutes.
Unroll package of crescent rolls and pat in bottom of 9 x 13-inch pan.
Mix cream cheese, sugar and vanilla; spoon on top of crescent rolls.
Unroll second package of crescent rolls and pat on top.
Melt margarine and pour over top.
Sprinkle cinnamon and sugar on top.
Bake 30 minutes at 350\u00b0.
Beat the cream cheese, butter and vanilla in a mixing bowl.
Gradually add the sugars, mixing just until combined.
Stir in the chocolate chips.
Cover in plastic wrap and shape into a ball. Chill for at least 3 hours.
Just before serving, roll the cheese ball in the chopped pecans.
Serve with graham crackers.
In small mixing bowl combine pudding mix and milk.
beat on low to blend add cream cheese, flavoring and rum Increase speed; beat til smooth and thickened.
Put into individual serving dishes, garnish with toasted coconut.
Refrigerate.
- 8 oz packages of cream cheese in a microwave safe container
Preheat oven to 350 degrees.
Cream butter and cream cheese in a medium sized mixing bowl with an electric mixer for about 2 minutes or until creamy.
Add egg and vanilla extract. Blend together.
Add cake mix and stir.
Fold in chocolate chips.
Form cookie mix into 1.5 inch balls and place on ungreased cookie sheet about 2 inches apart.
Bake for approximately 10-12 minutes or until edges start to turn golden brown.
Stir the cream cheese and gradually beat in the milk and cream until smooth.
Stir in the bananas, lemon juice, sugar and instant pudding.
Spoon into dessert dishes and chill.
Makes 6-8 servings.
Preheat oven to 350. Line the bottom of a greased 8x8 pan with four of the crescent rolls, spreading out to cover the bottom entirely. In large mixing bowl, place cream cheese and 1/2 cup sugar.
Beat until smooth and well blended. Add vanilla, beat again. Spread cheese mixture over crescent rolls in pan. Pour pie filling over top of cheese mixture and spread evenly.
Top with remaining crescent roll dough. Pour melted butter over top then sprinkle with cinnamon and remaining 1/4 cup sugar. Bake for 40-45 minutes or until golden.
Cream with mixer
in
mixing
bowl the cream cheese and 1/4 cup sugar.\tAdd
instant pudding mix and cold milk.
Blend until smooth and thick.
Then add Cool Whip.
Blend until well mixed. Pour into
graham
cracker\tcrust and chill.
Then top with your favorite fruit filling.
In a large bowl, combine pudding mix and milk; beat well to mix ingredients. Add cream cheese; continue to beat until smooth and thickened.
Pour into custard cups or large serving dish. Top with pie filling and refrigerate until serving time.
In a bowl, combine the cracker crumbs, 1/4 cup sugar and margarine. Press into a greased 13X9 baking dish.
In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust.
Bake at 350 degrees for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack.
Spread with pie filling and then whipped topping. Refrigerate until serving.
Cook your favorite meat in your favorite way.
Mix sprinkle grated parmesan into cream cheese and mix well.
Spread mixture over meat until mixture is heated.
Or heat mixture seperately (microwave) and serve on the side.
In bowl, combine cracker crumbs, sugar and butter. Divide among 8 dessert dishes, about 4 rounded teaspoonfuls in each. In a small mixing bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla. Spoon 1/4 cup into each dish. Top with pie filling, about 1/4 cup each. May use apple or strawberry pie filling. Top with whipped cream if desired. Makes 8 servings.
Dissolve jello in water.
Add pineapple and blueberries.
Put in 9 x 13-inch glass dish.
Chill until firm, then spread topping. For toping, soften cream cheese and whip together with sour cream, sugar and vanilla.
Add nuts and pour over congealed dessert.
Lay 1 package crescent rolls on bottom of a 9 x 13-inch pan. Mix sugar, cream cheese and vanilla.
Spread on top of rolls. Unroll and lay second package of crescent rolls on top of cream cheese mixture.
Melt margarine and pour on top.
Sprinkle a cinnamon and sugar mixture on top.
Bake at 350\u00b0 for 1/2 hour.
Unroll first package of rolls and lay in bottom of ungreased 9 x 13 dish.
Mix cream cheese, sugar and vanilla and spoon over layer of rolls.
Add pie filling on top of cream cheese mixture. Unroll second package of rolls and place on top of this.
Melt margarine and pour all over.
Sprinkle top with cinnamon and sugar.
Bake at 350\u00b0 for 30 minutes.
In a large bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk, lemon juice, and vanilla. Lightly swirl pie filling into cream cheese mixture. Spoon into serving dishes. Cover and chill. Garnish with almonds. Prep time includes refrigeration time.
Melt butter and mix with flour and press into a 9x13 pan.
Bake at 350 degrees for 20 minutes, then cool.
Mix cream cheese,powdered sugar & milk together and pour over crust.
Mix sugar,water,blackberries & cornstarch in a saucepan, bring to a boil and cook 3 minutes(or until beginning to set up) then set aside to cool.
Pour cooled blackberry topping over cream cheese layer, top with whipped topping, refrigerate a few hours.
Line the bottom of 12 shot glasses with miniature chocolate chips.
Whip cream cheese and sugar together in a bowl with an electric hand mixer on medium speed.
Layer cream cheese into the shot glasses, alternating with layers of chocolate chips. Garnish with milk chocolate candy kisses.
ouched. Let cool.
Easy Icing:. Beat cream cheese and butter until fluffy