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.
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.
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
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.
heet immediately.
Cool. Combine cream cheese, 1 cup sugar and vanilla
s lightly browned.
Combine cream cheese and milk in saucepan. Stir
Mix first 3 ingredients
and let chill a few hours.
Pour over cream cheese.
Serve with snack crackers.
ire rack.
Icing: Beat cream cheese and butter in large bowl
Dissolve jello in hot water.
Add fruit juice.
Chill until partially set.
Use mixer and blend cream cheese into jello, then add cream which has been whipped.
Add fruit and nuts.
Place in jello mold or square pan.
Chill at least 1 hour.
Combine cream cheese and mayonnaise. Mix well.
Add remaining ingredients. Mix well.
Chill for at least 2 hours.
Serve with crackers.
Stir cream cheese and milk in saucepan over low heat until smooth.
Stir in chives, lemon juice and garlic salt.
Preparation time:
5 minutes.
Combine margarine, granulated sugar and cream cheese; mixing until well blended.
Blend in eggs, juice and rind.
Add combined flour and baking powder; mix well.
Chill several hours.
Shape level tablespoonful of dough into balls.
Place on ungreased cookie sheet; flatten slightly, indent centers; fill with preserves.
Bake at 350\u00b0 for 15 minutes.
Cool; sprinkle with powdered sugar.
Makes approximately 7 dozen.
Mix cream cheese and jam together and refrigerate for at least two hours.
Sprinkle nuts on top.
Serve as a spread/dip with sliced pears, apples, assorted crackers.
FOR SALAD:
mix in the mayonnaise and drizzle over a bed of mixed lettuces, onion and sliced fruit and garnish with dried figs.
Allow cream cheese to soften, then mix all ingredients together, except nuts.
Line small plastic bowl with plastic wrap and pour nuts in bottom.
Add cheese mixture to bowl and form to sides.
Chill for 2 to 3 hours.
Cream together the Philly cream cheese and tomato soup.
Add chopped onion, green pepper, shrimp, mayonnaise, gelatine, garlic powder and salt. Serve with crackers.
In large roasting pan, cook chicken until done.
While chicken is cooking, cook noodles on stove top.
After noodles and chicken are done, stir in chicken, noodles, cream of chicken, cream of mushroom soup and milk together.
Add in Philly cream cheese (break this up), salt and pepper.
Put sliced American cheese over top.
Bake at 350\u00b0 until cheese is melted.
Enjoy.
Prepare Dream Whip as directed on package.
Set aside.
Mix cream cheese, sugar and vanilla. Add Dream Whip mixture to cream cheese mixture.
Put in crust and refrigerate to cool.
Top with cherry pie filling just before serving.