Allow Philadelphia cream cheese to reach room temperature. Break up with fork; spoon in mayonnaise and add milk.
Cut up olives into small slices and mix in thoroughly.
Make small finger sandwiches or serve on cracked wheat bread as an inexpensive party treat.
n to boil.
Beat Philadelphia cream cheese for one minute until
irected on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla
large mixing bowl, combine cream cheese and cottage cheese.
lmost set.
MEANWHILE, beat cream cheese, sugar and vanilla in
Cream cream cheese, sugar and vanilla at medium speed until well blended.
Add eggs and mix well. Pour batter into graham cracker pie crust (no spring-form pan needed).
Bake at 350\u00b0 for 40 minutes or until center is almost set.
Cool for 3 hours.
pringform pan.) Cool.
BEAT cream cheese, granulated sugar and 1
Preheat oven to 325 degrees.
Mix cream cheese, sugar and vanilla with mixer on medium until well blended. Add eggs. Mix until blended.
Spray 9 inch pie plate w/ cooking spray. Sprinkle bottom w/ crumbs. Pour in cream cheese mixture.
Bake for 45 minutes. To reduce cracking, place cookie sheet of water in oven with cheesecake while baking.
Cool thoroughly. Refrigerate 3 hours.
Chop onion and ham.
Mix together with cream cheese.
Make sure cream cheese is left out to room temperature.
Makes 1 medium cheese ball.
Crush graham crackers and mix with melted butter.
Pat in bottom of 9 x 13-inch pan.
Mix softened Philadelphia cream cheese with powdered sugar.
Beat whipping cream and fold into cream cheese mixture.
Fold in pecans.
Pour onto graham cracker crust. Thicken thawed strawberries with cornstarch.
Cool and pour on top of cream cheese mixture.
Mix: Philadelphia Cream Cheese and sugar with electric mixer until well blended.
Gently stir in cool whip.
Spoon into crust. Refrigerate 3 hours or overnight.
Top with cherry pie filling. Makes 8 servings.
Mix Philadelphia cream cheese and powdered sugar together. Spread over crust.
Mix pudding, milk and 1/2 of Cool Whip together; spread over cream cheese mixture.
Top with other 1/2 of Cool Whip and grated Hershey chocolate bars.
Preheat oven to 325 degrees F.
Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
Dissolve 1 package orange jello in 1 cup hot water; mix in 1/2 pound marshmallows, cut up or use small ones.
Use 1 cup whipped cream, 3/4 cup mayonnaise, 1 small package Philadelphia cream cheese (be sure and have cream cheese soft) and 1 can drained, crushed pineapple.
Let this jell until firm.
Place in refrigerator.
Dissolve 1 package lime jello as directed, then just before it jells, pour over other mixture.
Refrigerate and jell.
up sugar, 1 8 oz. Philadelphia Cream Cheese, and 8 egg yolks
Mix cream cheese, lemon juice, vanilla and powdered sugar. Fold in whipped cream.
Line two baked pie shells with sliced bananas.
Divide filling in half.
Pour over bananas.
Chill.
Add lemon juice and sugar to pie filling.
Pour over top.
Preheat oven to 350\u00b0.
Combine crumbs and margarine.
Press firmly on bottom of 9-inch spring-form pan.
In mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Beat in eggs, then sour cream and vanilla.
Pour into prepared pan.
Bake 50 to 55 minutes or until lightly browned around edge (center will be slightly soft).
Cool.
Chill.
Top with cherry filling.
Garnish as desired.
Refrigerate leftovers.
RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and sugar with mixer until well blended. Whisk in 1 cup COOL WHIP. Carefully spread over crust. Stand reserved wafers around edges.
BEAT pudding mixes and milk with whisk in medium bowl 2 minute Stir in 1 cup COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.
Beat softened cream cheese with softened butter until smooth. Add sugar.
Cream the cream cheese, butter and sugar together. Add to mixture eggs alternately with flour, in which 1/2 teaspoon of salt has been sifted.
Add extract and mix all ingredients well.
All ingredients should be at room temperature.
Mix cream cheese, sugar, flour and eggs, one at a time.
Beat well.
Add heavy cream.
Grease a spring cake pan; dust with graham cracker crumbs.
Bake at 450\u00b0 for 10 minutes.
Then reduce heat to 200\u00b0 and bake until done.
A total of 1 hour.