- 8 oz packages of cream cheese in a microwave safe container
Mix together cream cheese and sugar.
Blend in Cool Whip. Pour into pie shell and top with pie filling.
Chill for about 1 hour.
Beat softened cream cheese.
Beat in sugar and vanilla.
In separate chilled bowl, whip cream until stiff.
Fold into cream cheese mixture.
Pour into pie shell.
Top with pie filling and chill for several hours.
Makes 8 servings.
Beat cream cheese until smooth.
Gradually add sugar.
Blend in sour cream and vanilla.
Add in whipped topping.
Add chocolate chips if desired.
Spoon into pie crust shell.
Chill 3 hours.
Cream together cream cheese and condensed milk until smooth.
Add lemon juice and blend well.
Pour into graham cracker crust.
Top with fruit pie filling.
Chill for 2 hours before serving.
Blend cream cheese, confectioners sugar and vanilla flavoring. Add nondairy whipped topping. Place in pie crust. Top with blueberries. Keep refrigerated.
Blend cream cheese, sugar and egg until smooth.
Pour into crust.
Bake at 350\u00b0 for 25 minutes.
Cool.
Blend sour cream, vanilla and 3 tablespoons sugar.
Pour over cream cheese.
Bake 25 minutes at 350\u00b0. Chill well before serving.
Mix the cream cheese, Cool-Whip, milk, and lemon juice until very creamy.
Split mixture into the two pie shells and chill if not still somewhat firm.
Once filling is firm, pour your favorite fruit topping over them and chill again before serving.
One can will cover both pies.
In medium mixing bowl, blend cream cheese and sugar until smooth.
(You may wish to microwave for 40 seconds to make it quicker.)
Pour this into pie crust and spread evenly.
Add fruit of your choice (i.e. small can crushed drained pineapple or small can drained mandarin oranges).
Put in layer and then top with Cool Whip.
Garnish with crushed nuts of your choice and freeze. Remove from freezer 1 hour before needed.
Don't be shy, use more than one type of fruit.
Place cream cheese and Eagle Brand milk in bowl.
Beat until smooth and creamy.
Add lemon juice.
Blend well.
Fill pie crust with mixture and smooth.
Place tinfoil over top and place in freezer 1 hour or until ready to serve.
Enjoy!
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
ven to 375.
Line Pie plate with crust.
Peel
Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
Slice bananas into cooled crusts.
Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!
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.
Place lavender, vanilla and sugar in a blender and blend till powdery. Let sit till powder smoke dies down.
Beat cream cheese till creamy add sugar and lemon juice mix inches.
Fold in whipped cream.
Pour into crust and chill at least 4 hours.
Top with fresh fruit, lemon curd Recipe #61278, fruit pie topping Recipe #174446.
Place graham crackers in a 9-inch square Pyrex dish, bottom and sides (don't crush). Put 1 1/2 cups milk and cream cheese in blender; blend well, then add instant pie filling. Blend until it begins to thicken. Pour in crust and spread evenly, then pour cherry pie filling over that.
Chill until set or cold.
f ungreased 9-inch glass pie pan. Bake for 5 to
Mix cream cheese, sugar and vanilla at medium speed on electric mixer.
Gradually add heavy cream.
Mix well.
Whip until thickened.
Using back of spoon, shape into 10 (3 1/2-inch) shells.
Place on wax paper-lined cookie sheet.
Freeze 2 hours. When ready to serve, fill with cherry pie filling.
Sprinkle with nuts.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth.
Stir in 1/3 cup lemon juice and vanilla. Slice 2 bananas; dip in lemon juice and drain.
Line crust with bananas and about two-thirds of the orange segments.
Pour filling over fruit.
Chill 3 hours or until set.
Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments.
Combine cream cheese, sugar, and vanilla, mixing until well blended.
Spread onto bottom of pie crust; chill at least 4 hours. Top with peaches just before serving.