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.
In a large bowl, with an electric mixer, combine cream cheese, peanut butter, sugar and milk.
Beat until smooth.
Gently fold in whipped topping. Pour into pie shell. Freeze 4 to 6 hours. Thaw 10 minutes before serving.
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.
oasted.
Beat butter and cream cheese at medium speed with an
Cream together cream cheese and canned pumpkin.
Add spices and sugar,mixing well.
Chill for at least 2 hours so flavors can meld.
If desired sprinkle with pecans before serving.
1. Blend cool whip, cream cheese, and powdered sugar well with
or 8 minutes. Cool.
Pecan Filling:
Combine all ingredients
AKE THE CHEESECAKE:.
Beat cream cheese, 1 stick butter, 1/2
et aside to cool.
Pecan Filling.
Combine all ingredients
Place pecans and butter in 10-inch skillet on medium heat. Cook, stirring constantly, until butter is lightly browned. Pour into heat-proof large bowl.
Add frosting and cream cheese. Stir until thoroughly blended. Fold in whipped topping.
Pour into prepared crust. Garnish with pecan halves, if desired. Refrigerate for 4 hours or until firm.
ashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg
o 325\u00b0.
Thaw pecan pie according to package directions.
Prepare or thaw pastry according to package directions for one-crust pie.
Preheat oven to 425\u00b0F.
Beat cream cheese, 1 egg and vanilla until smooth; spread evenly in pie shell; sprinkle pecans over cheese layer.
Beat remaining 3 eggs, corn syrup and brown sugar together well; pour evenly over pecans.
Bake in preheated oven for 10 minutes, then reduce heat to 375F and bake 25-30 minutes longer, or until set and golden; cool before slicing.
Combine the 1/2 cup sugar, egg, salt, and cream cheese. Spoon into crust.
Combine remaining ingredients and pour over filling.
Bake at 375 degrees for 30-40 minutes.
Cool and serve.
Beat together, cream cheese, 1 egg, and 1 teaspoon vanilla.
Spread over pie crust.
Sprinkle with pecans.
Beat 3 eggs in a large bowl until frothy.
Add corn syrup, 1/4 cup sugar, salt and 1 teaspoon vanilla.
Beat again.
Pour over pecans gently.
Bake at 375 degrees for 40 minutes or until knife comes out clean.
egrees C).
Unroll 1 pie crust on a work surface
For Pecan Shortbread Cookie Crust: Mix all
ven to 375.
Line Pie plate with crust.
Peel
umpkin; mix well. Combine flour, pie spice, soda and salt in
Heat oven to 350. Prepare pie crust as directed on package