Place dragon fruit flesh in a blender or
ompletely blended.
For the cream cheese mixture:
Use a mixer
Beat cream cheese and preserves with electric mixer, on medium speed, until smooth. Fold in whipped topping and mix on low speed. Spread filling evenly over the bottom of crust.
Arrange fruit attractively over filling. Heat jelly in a small saucepan or in microwave until melted. Stir in almond extract.
Brush glaze evenly over fruit. Serve immediately or chill up to 30 minutes.
Cream cheese and 1st preserves with electric mixer on medium speed until smooth.
Fold in Cool Whip with electric mixer on low speed.
Spread this mixture evenly over graham cracker crust. Arrange fruit attractively on this layer.
Heat currant jelly until melted; stir in almond flavoring.
Brush this mixture evenly over the fruit.
Serve immediately or chill for 30 minutes.
Blend Eagle brand condensed milk and lemon juice. Beat cream cheese until smooth, add egg yolks, one at a time beating well. Add fruit and mix gently. Fold into Eagle brand mixture. Pour into cool pastry shell. Beat egg whites until stiff. Gradually add sugar and beat until peaked and stiff. Pile egg whites on pie filling. Bake in slow oven (325\u00b0) 15 minutes or until light brown.
small mixing bowl, beat cream cheese and powdered sugar (smooth); fold
Drain clams, reserving 1 tablespoon clam juice.
Soften the cream cheese with the clam juice.
Add remaining ingredients and beat into cream cheese mixture. Mix in clams.
Chill and serve on crackers or with chips or vegetable dippers.
b>cream cheese together. Place into cooled phyllo crust. Refrigerate 2 hours.
FRUIT
Preheat oven to 350\u00b0F. Lightly grease and line a 7x11 inch rimmed baking pan with parchment paper.
Combine flour, coconut and sugar. Add butter and mix until combined. Press into prepared pan and bake for 10-15 mins, until golden. Let cool.
Meanwhile, beat cream cheese until creamy. Gradually add condensed milk, lemon juice and passion fruit pulp. Spread evenly over cooled base. Chill for 3 hours, or overnight. Cut into squares to serve.
Preheat oven to 350\u00b0F. Grease a deep 8 inch ring pan.
Beat cream cheese, butter, sugar, honey and orange zest until light and fluffy. Beat in eggs, 1 at a time. Stir in carrot, candied fruit, flour and orange juice. Transfer to prepared pan and bake for 50 mins. Let cool for 15 mins then transfer to a wire rack to cool completely.
reheat oven to 350. Beat cream chees sugar and vanilla together
00\u00b0F.
Cut the cream cheese and margarine into the bisquick
Unwrap cream cheese and place on serving platter.
Pour fruit salsa over top, allowing salsa to cascade over the sides.
Serve with crackers or tortilla chips.
/4 cup granulated sugar, cream cheese, orange juice, and egg; beat
50\u00b0F
Blend the cream cheese and spinach in a large
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!
attice (the topping).
Mix cream cheese, sugar, and vanilla until smooth
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.
hip will work).
Add cream cheese and butter to bowl and
For easy mixing use a large bowl.
Stir the cream cheese with a fork, then mix in the marshmallow creme.
After mixing well, stir in sour cream and blend well; place in a covered container in the refrigerator until serving time.
The mixture will thicken after being refrigerated for several hours.