707 cheese cool pie Recipes

nutter butter peanut butter sandwich cookies, crushed, butter, melted, philadelphia cream cheese, softened, creamy peanut butter, sugar, vanilla, tub cool whip whipped topping, thawed, divided

fat free cream cheese, softened, nonfat milk, vanilla, fat-free sugar-free instant pistachio pudding mix, cool whip free, thawed, unsweetened flaked coconut, toasted, reduced fat graham cracker crust

cool whip, thawed, vanilla instant pudding mix, cream cheese, softened, pack pumpkin, pumpkin pie spice

pie shell, baked and cooled, grated swiss cheese, eggs, whipping cream, buttermilk ranch salad dressing mix, bacon, cooked and crumbled

pumpkin spice ghost cake, cool time 30 minutes, cake, spice or carrot cake mix, pure pumpkin, eggs, water, vegetable oil, pumpkin pie spice, cream cheese frosting, cream cheeese, softened, margarine or butter, softened, vanilla extract, powdered sugar, black string licorice , nestle raisinets milk chocolate-covered raisins and halloween candy corn (optional)

cream cheese, room temperature, canned pumpkin pie mix , don tsp use plain 100% canned pumpkin, granulated sugar, cool whip , plus, cool whip, more for topping, graham cracker pie crust

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

graham cracker crumbs, butter, melted, sugar (for crumb mixture), cream cheese, softened, sugar, vanilla, carton cool whip, cherry pie filling (or other 16 ounce pie filling flavor)

vanilla wafer crumbs or 2 cups graham cracker crumbs, melted butter or 1/2 cup margarine, fat free cream cheese (softened ), cool whip, instant vanilla pudding, crushed pineapple, bananas, maraschino cherry, chocolate syrup

low fat oreo cookies, finely crushed, chopped unsalted peanuts, butter, melted, low fat brick cream cheese, softened, low-fat peanut butter, smooth, sugar, thawed low fat cool whip topping, semi-sweet baking chocolate

butter, softened, unsweetened chocolate, sugar, eggs, beaten well, vanilla, all-purpose flour, cream cheese, softened, sugar, peppermint extract or 1/2 tsp cherry extract or 1/2 tsp orange extract or 1/2 tsp lemon extract (use whatever you like to go with whatever color you want), red/pink for valentine s day, green for st. patrick s day, red or green for christmas, blue for ha), non-dairy whipped topping, thawed (cool whip), semi-sweet chocolate chips or 1/4 cup milk chocolate chips, melted (optional)

cream cheese softened, sugar, creamy peanut butter, cool whip, peanut butter cups, chocolate crumb crust - 9 inch

angel food cake, reduced-fat cream cheese, cool whip, thawed, cherry pie filling, almond extract, cherry brandy (optional), blueberries (optional)

all-purpose flour, shortening (recommended: crisco ), cold water, salt, butter, powdered sugar, egg yolks, peppermint flavoring, baking chocolate, melted and cooled, stiffly beaten egg whites, powdered sugar, vanilla, cream cheese, softened, heavy whipped cream, sugar, frozen raspberries, cornstarch

gooey butter cakes, cake, yellow cake mix, egg, butter, melted, cream cheese, softened, eggs, pure vanilla extract, sugar, butter, melted, preheat oven to 350 degrees. lightly grease a 13x9x2-inch baking pan., in the bowl of an electric mixer , combine cake mix, egg, and butter and mix well. pat into the bottom of prepared pan and set aside., still using an electric mixer , beat cream cheese until smooth; add eggs and vanilla. dump in confectioners sugar and beat well. reduce speed of mixer and slowly pour in butter. mix well., pour filling onto cake mixture and spread evenly. bake for 40 to 50 minutes. don tsp be afraid to make a judgment call on the cooking time, because oven temperatures can vary. you want the center to be a little gooey, so don tsp bake it past that point, oven and allow to cool completely. cut into squares., pumpkin gooey : follow the original recipe, adding a 15-oz can of pumpkin pie filling and an extra egg to the cream cheese filling. bake as usual, remove from oven, and allow to cool. cut into squares and top each square with a pecan half. serve with a dollop of fresh whipped cream. i promise you ll never want pumpkin pie again, pineapple gooey : add a 20-oz can of drained crushed pineapple and an extra egg to the cream cheese filling. proceed as directed above., lemon gooey : use a lemon cake mix in place of the yellow cake. add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. proceed: as directed above., carrot cake gooey : use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. proceed as directed above., peanut butter gooey : use a chocolate cake mix. add 1 cup creamy peanut butter and an extra egg to cream cheese filling. you can sprinkle the top of batter with 1 cup chopped peanuts if you like. proceed as directed above., chocolate chip gooey : use either yellow or chocolate cake mix. sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. proceed as directed above., banana gooey : use a yellow cake mix. prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. proceed as directed above., nutty gooey : use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. proceed as directed above., chippy gooey : stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, heath almond toffee bits or heath milk chocolate toffee bits into filling. proceed as directed above.

cooked long-grain rice (must be 3 cups measured after cooking, and completely cooled), chopped pecans, cream cheese, softened, divided, cherry pie filling or 1 (21 oz) can strawberry pie filling, icing sugar (confectioners), frozen cool whip topping, thawed and divided, jell-o instant coconut cream pudding mix or 1 (170 g) box vanilla instant pudding mix, very cold milk, flaked coconut, toasted

sugar-free instant vanilla pudding mix, skim milk, fat-free cool whip, nutmeg, cinnamon graham crackers, reduced sugar apple pie filling or 2 (21 oz) cans no-sugar-added apple pie filling, sugar-free instant vanilla pudding mix, skim milk, fat free cream cheese, fat-free cool whip, thawed, cinnamon

little debbie strawberry shortcake rolls (2 boxes), cream cheese (softened ), instant white chocolate pudding and pie filling mix, milk, strawberry pie filling, cool whip, cool whip