- 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!
ven to 375.
Line Pie plate with crust.
Peel
ag aside.
Cut the cream cheese into 3 or 4 pieces
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 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.
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.
In large mixer bowl, beat cream cheese with mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill at least 3 hours. (Better if chilled overnight.) Top with pie filling.
In a bowl, beat the cream cheese until smooth.
Gradually beat in sugar.
Blend in the sour cream and vanilla.
FOLD in the whipped topping.
Stir in the chocolate chips.
Spoon the mixture into the pie crust.
Chill until set (at least 4 hours).
Garnish with more whipped topping, chocolate shavings or fruit if desired.
Mix
cream cheese, sugar and vanilla at medium speed on electric
mixer.
Gradually
add
heavy cream; mix well.
Whip until thickened.
Using the
back
of
a
spoon, shape into 10 (3 1/2-inch) shells.
Place on waxed paper-lined cookie sheet. Freeze 2 hours or\tovernight.
When
ready to serve, fill with cherry pie filling. Sprinkle chopped nuts on top, if desired.