Blend cream cheese and sugar until smooth.
Fold in cool whip by hand until smooth (no lumps).
Pour into crust, garnish with fruit.
1. Using a blender, blend the softened cream cheese with the condensed milk. Add lemon juice and vanilla. Blend until creamy. Pour into graham cracker crust and chill for at least 1 hour. Add your choice of fruit just before serving. It's also very good without fruit.
Preheat oven to 350.
Grease (or spray w/ nonstick cooking spray) a 10-inch pie dish.
In a mixing bowl, beat together cream cheese, eggs, 1/2 cup sugar and vanilla until creamy. Pour into greased pie dish. Bake at 350 for 25 minutes. Remove from oven and cool for about 10 minutes (Don't turn off oven). In a small bowl, mix together sour cream and 3 Tbsp sugar---pour on top of pie.
Return to 350 degree oven for additional 10 minutes. Cool 1 hour then chill. May top with fresh fruit or pie filling.
Mix sugar and cornstarch in saucepan.
Stir in water until blended.
Add 1 cup of the blueberries; stir over medium heat until mixture thickens and comes to a boil.
Reduce heat; simmer for 2 minutes, stirring constantly, until berries release their juices.
Remove from heat.
Stir in remaining berries.
Cool to room temperature.
Beat the cream cheese, confectioners sugar and vanilla in a bowl until blended.
Spread over bottom of pie crust. Cover with berry mixture.
Refrigerate 2 hours or until chilled.
Whip Cream and set aside.
Beat Cream Cheese, Confectioner Sugar and Vanilla until smooth; fold in Whipped Cream.
Put one Vanilla Wafer in each Muffin Tin Liner.
Put a heaping teaspoon of Cream Cheese mixture over cookie and top with Pie Filling.
Makes about 12 tarts.
ix together with electric mixer cream cheese and sugar until well combined
n a shallow pan.
Bake at 350\u00b0 for 8
ven to 375.
Line Pie plate with crust.
Peel
eded.
To Make The Cream Cheese Filling: In the bowl
In a large bowl, with an electric mixer, combine cream cheese, peanut butter, sugar and milk.
Beat until smooth.
Gently fold in whipped topping.
(I use Cool Whip.)
Pour into pie shell.
Freeze 4 to 6 hours.
Thaw 10 minutes before serving.
Serves 8.
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!
n small mixing bowl beat cream cheese, 1/4 cup granulated sugar
f ungreased 9-inch glass pie pan. Bake for 5 to 6
In a large bowl, cream butter and sugar until light
Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
Refrigerate pie until the filling is set, 4 to 6 hours.
owl.
Cut butter and cream cheese into flour mixture until you
Mix cream cheese, confectioners' sugar, and 1 teaspoon cinnamon together in a bowl; fold in 1 cup whipped topping. Spread cream cheese mixture into graham cracker crust and top with pecans.
Stir milk, pumpkin puree, pudding mix, 1 teaspoon cinnamon, and nutmeg together in a bowl until blended; fold in 1 1/2 cup whipped topping and spoon over cream cheese mixture layer.
Refrigerate pie for 1 hour. Top pie with remaining whipped topping and drizzle caramel topping over pie.
ungreased pie plate, 9x1 1/4 inches. Bake about 12
25cm (10 inch) deep pie plate with alfoil overlapping around
In a medium bowl beat cheese until light and fluffy.
Add the sweetened condensed milk and blend thoroughly.
Stir in lemon juice and vanilla.
Pour into crust.
Chill 3 hours or until set. Top with the amount of desired topping of pie filling before serving.
Refrigerate leftovers.