Mix cream cheese and margarine good.
Add sugar slowly. Add eggs,
one\tat a time.
Beat well after each.
Add flavoring. Bake for 1 1/2 hours at 325\u00b0.
Cream together sugar, eggs and Philly cream cheese.
Place 24 cupcake papers on a cookie sheet.
Place vanilla wafers in bottom of cups.
Fill 3/4 full of mixture.
Bake at 350\u00b0 for 20 to 25 minutes (until it starts to thicken).
Remove from oven and top with cherry pie filling.
Spray baking dish with Pam (9 x 13-inch) and flour.
Spread on bottom coconut and pecans.
Mix cake mix according to directions and pour over coconut and pecans.
Mix oleo, Philly cream cheese and powdered sugar.
Spoon over cake mix.
Bake at 350\u00b0 for 30 to 45 minute or until you pull out a clean toothpick as you are testing.
Serve out of baking dish.
Looks like and earthquake, but delicious!
Prepare yellow cake mix according to directions on box.
Pour into a greased and floured cookie sheet with sides or a jelly roll pan.
Bake at 350\u00b0 for 15 minutes.
Let cool.
Mix 2 boxes of instant vanilla pudding with half the milk called for on box, then add Philly cream cheese and mix well.
Spread on cooled cake. Sprinkle pineapple over pudding.
Mix Dream Whip according to directions and spread on top of pineapple.
Top with coconut. Keep refrigerated.
Cake: Heat oven to 350 degrees
arge mixing bowl, cream the butter while adding the cream cheese, lemon rind
Let cream cheese soften out of the refrigerator for about 1/2 hour.
Preheat oven to 375\u00b0.
Beat cream cheese, egg and vanilla extract together for 1 minute.
Add sugar gradually together with other ingredients.
Do not overbeat.
Batter will be slightly lumpy.
Pour batter into graham cracker Ready-Crust.
Bake at 375\u00b0 for 45 minutes.
Let cool and top with cherry pie filling and Cool Whip.
Mix cream cheese and 2 1/4 cups sugar.
Add eggs one at a time while mixing.
Add 2 teaspoons vanilla.
Beat until smooth.
Pour into 2 graham cracker lined pie tins.
Bake at 350 for about 35 minutes.
Take out of oven and let cool for 10 minutes.
Beat sour cream and 1/2 cup sugar.
Add 2 teaspoons vanilla.
Mix well.
Pour equal amounts on top of pies.
Bake another 20 minutes or until firm.
Remove from oven and let cool.
Best if served cool.
Combine graham crackers, butter and powdered sugar; mix well and put into an 8 x 8 x 2-inch baking dish.
Then combine cream cheese, eggs and sugar and beat with egg beater or electric mixer. Spread over mixture of graham crackers and bake 25 minutes at 325\u00b0.
Let get cold and top with can of cherries and refrigerate. Serve with ice cream or whipped cream.
Can be prepared 1 or 2 days before.
Mix the cream cheese, sour cream and sugar until creamy.
Add eggs, one at a time; beat well.
Add vanilla.
Place crescent rolls in bottom of 9 x 13-inch baking dish.
Pour cheese mixture over it.
Bake at 325\u00b0 for 40 to 45 minutes.
Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended.
Add eggs; mix until blended. Pour into crust.
Bake at 350\u00b0 for 40 minutes or until center is almost set.
Cool.
Refrigerate 3 hours or overnight.
Top with fruit.
Makes 8 servings.
Mix graham cracker crumbs and butter and roll very fine into a greased 12 x 7 1/2 x 2-inch pan.
Mix jello and hot water and let stand at room temperature.
Mix cream cheese, sugar and vanilla with a fork until soft, then mix with jello.
Whip evaporated milk until stiff.
Mix all together, then pour over crust.
Let chill for about 2 hours.
Beat softened cream cheese, condensed milk and lemon juice. Pour into pie crust.
Top with pie filling.
Refrigerate overnight.
Blend powdered sugar, vanilla and cream cheese until smooth, then fold in Dream Whip until mixture is all one texture.
Put mixture into pie crust right away (hardens quickly).
Mix cream cheese with sugar with mixer or whisk until blended. Gently stir in whip topping.
Refrigerate 3 hours to overnight. Garnish as desired.
Serves 8.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs; mix until blended. Pour into crust.
Bake at 350\u00b0 for 40 minutes or until center is almost set.
Cool.
Refrigerate 3 hours or overnight.
Top with fruit.
Makes 8 to 10 servings.
Chop cherries and mix with pineapple.
Stir into the cream cheese.
Spread on crackers.
Remove mushroom stems, and chop enough stems to measure 1/2 cup.
Cook half of mushroom caps in 3 tablespoons margarine over medium heat for 5 minutes.
Drain on papertowels.
Repeat with other half of mushrooms.
Combine cream cheese and blue cheese.
Mix until well blended.
Stir in chopped stems and onions.
Fill each mushroom cap with cheese mixture.
Place caps on cookie sheet.
Broil until golden brown and cheese is soft.
Dissolve Jell-O in water.
Let set until thick.
Add softened cream cheese; mix well.
Add rest of ingredients.
Fold in whipped cream.
Chill until set.
illing and topping:
Combine cream cheese, 1 cup sugar and vanilla