Cream Cheese Delight Recipes

Steps:

• Grease 9x13 pan.
• Preheat oven to 350°F.
• Spread one can of crescent dough on bottom of pan.
• Mix softened cream cheese, 1 cup of sugar and vanilla until smooth, and spread on top of crescent dough.
• Spread 2nd can of dough on top of cheese mixture. Be careful not to leave too many gaps in dough.
• Pour melted butter all over crescent dough.
• Mix 1/2 cup sugar with 1 teaspoons of cinnamon. Sprinkle on top of butter. Use all of it--it looks like a lot, but it's just right.
• Bake for 30 minutes.
• Allow to cool before cutting.
• Serve with coffee, milk or ice cream!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, brown the ground beef. Add the tomatoes with juice, salt and sugar and simmer for 15 minutes.
• In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. In a 9x13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream mixture. Top with the remaining noodles and sprinkle with the cheese.
• Bake at 350 degrees F (175 degrees C) for 25 minutes.

Steps:

• Melt butter, pour into a 9 x 13 dish – add graham cracker crumbs.
• Press in bottom of 9 x 13 forming a crust.
• Bake 350 degrees for 8 – 10 minutes.
• Let cool.
• Beat cream cheese and powdered sugar with a mixer until smooth and creamy.
• Pour on top of cooled cracker crust – smooth out.
• Pour cans of cherries on top of the cream cheese mixture – then top the cherries with cool whip.

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

Steps:

• Mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan.
• Whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Pour cherry pie filling over cream cheese mixture layer. Refrigerate until firm, at least 1 hour.

Steps:

• Blend powdered sugar and cream cheese until smooth and creamy.
• Cut Angel Food cake into 1 inch cubes.
• Fold whipping cream and cake cubes into the cream cheese mixture.
• Pat the entire mix into a 9x12 pan, cover and refrigerate for several hours.
• Cut into portions and spoon pie filling on top of each portion.
• Serve.

Steps:

• Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
• Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.

Steps:

• Preheat oven to 350°. In a small bowl, combine the flour, pecans and brown sugar. Stir in butter until crumbly. Lightly pat into an ungreased 13-in. x 9-in. baking dish. Bake until golden brown, 18-20 minutes. Cool completely., For filling, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Carefully spread filling over crust. Top with pie filling. Cover and refrigerate for at least 2 hours.

Steps:

• Mix the crushed pretzels, margarine and 3 tablespoons sugar together.
• Press in bottom of a 9x9 inch dish.
• Bake at 400* for 10 minutes. Let cool completely.
• Mix the 1/3 cup sugar and cream cheese together. Spread over top of cooled crust.
• Spread cool whip over cream cheese mixture.
• Top with the pineapple topping.
• Chill before serving.

Steps:

• In a small heavy saucepan, combine egg and lemonade concentrate. Cook and stir over low heat until mixture is thickened and reaches 160°, 8-10 minutes. Cool to room temperature. Stir in lemon peel and vanilla. , In a small bowl, beat cream cheese and lemon mixture until blended. Spoon into 2 dessert dishes. Refrigerate until chilled.

Steps:

• To make the crust: cream together the butter, brown sugar, flour, and chopped walnuts. Press crust down into a 9x13 glass dish. Bake at 375 degrees F for 10 minutes. Set aside to cool.
• Dissolve box of Lemon Jell-O in 1 cup boiling water. Set aside to cool. In large bowl, mix sugar, Philadelphia Cream Cheese, and Cool Whip with electric mixer. Add Lemon Jell-O and mix until blended. Pour over crust. Refrigerate 1-2 hours.
• Dissolve box of Lime Jell-O in 3 1/2 cups boiling water. Set aside or refrigerate for 10-15 minutes to cool, but not long enough to set. Pour Lime Jell-O mix on top of cream cheese layer and refrigerate until Lime Jell-O layer has set.

Steps:

• Mix crab meat and cream cheese together. Spread into a 9 inch size pie pan or similiar size dish. Pour cocktail sauce over crab meat mixture to cover completely. Sprinkle with parsley. Refrigerate at least 1 hour to blend flavors. Serve with assorted crackers.