ire racks.
Beat cream cheese, sugar and egg at low
gg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until
n pans completely.
Spread lemon-cheese filling between layers and on
.
If using refrigerated pie dough, lightly roll it out
b>pie shell in a pie plate.
Place the bacon, onion, and cheese
Blend the milk and softened cream cheese together until smooth.
Add the lemon juice and blend until thickened.
Pour into prepared crust and refrigerate at least 1 hour.
en to 375 degrees.
PIE CRUST:.
Mix flour,
Bake pie shell.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in 1 1/2-quart saucepan.
Stir in water gradually.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks.
Blend into hot mixture in saucepan. Boil and stir 1 minute.
Remove from heat.
Stir in margarine, lemon peel, lemon juice and food color.
Pour into pie shell.
nto pan.
Soften cream cheese in large bowl.
Beat
In cooking pan, mix lemon pie mix, sugar, egg yolks and 3 cups water.
Cook until thickens.
Pinch cream cheese into pie mixture.
Use hand mixer.
Pour into baked pie shell.
Beat egg whites and put over top.
Bake in oven until top is brown.
Let cool.
Beat cream cheese until fluffy.
Add eggs one at a time, beating after each addition.
Blend in sugar and lemon juice. Pour into baked shell.
Bake at 350\u00b0 for 15 to 20 minutes until slightly firm.
Chill.
Whip cream with powdered sugar and vanilla.
Spread on pie before serving.
Soften cream cheese at room temperature.
Bake pie crusts; set aside to cool.
Bring water to a boil and add gelatin; stir well until dissolved thoroughly.
Add milk to pudding mix; blend well. Add gelatin, Sweet One and cheese to pudding mix and beat with mixer until well blended.
Pour into pie crusts and refrigerate. Makes 2 pies.
LEMON CHESS TASSIES:
Beat butter and cream cheese at medium speed with
Combine lemon jello and hot water; set aside to cool.
Mix together well the cream cheese, vanilla (or lemon flavoring), lemon juice and sugar.
Beat chilled evaporated milk until real thick.
Combine all ingredients well.
Pour into pie crust and refrigerate until ready to serve.
Soften cream cheese to room temperature.
Bake pie crusts according to package directions if using regular pie crusts.
Set aside to cool.
Add jello to boiling water.
Stir well until thoroughly dissolved.
Add milk to pudding mix and blend well. Add jello and cream cheese to pudding mix and beat with mixer until blended.
Pour into pie crusts and refrigerate.
leo.
Spray 9-inch pie plate with Pam and press
Cream the cream cheese with electric mixer until smooth.
Add remaining ingredients individually, mixing well after each addition.
Pour mixture into vanilla wafer crust and bake at 350\u00b0 for 10-15 minutes.
Remove from oven and refrigerate until chilled. Top with any flavor pie filling before or after chilling.
Whip cheese with eggs; add remaining ingredients and pour into pie shell or a smaller pan which has been coated with butter and any kind of crumbs.
Bake at 350\u00b0 for 30 to 35 minutes or until nearly set.
Remove from oven and chill.
This may be glazed with jellies or preserves or coat with fruit glaze.
Mix cream cheese, sugar and Cool Whip with beater.
Butter a 13 x 9-inch glass pan and sprinkle graham cracker crumbs to form crust.
Pour cream mixture in glass pan.
Spread over crust.
Make lemon pie filling as desired on package.
Pour over cream cheese filling and top with Cool Whip.
Place in refrigerator for 2 hours before serving.
Soften cream cheese at room temperature.
Bake pie crusts according to package directions.
Set aside to cool.
Bring water to boil and add to gelatin.
It is important to stir well until thoroughly dissolved.
Add milk to pudding mix and blend according to package directions.
Add dissolved gelatin and cream cheese to pudding mix and beat with mixer until blended.
Pour into pie crust and refrigerate.