1314 cheese pie filling pie Recipes

crescent roll dough, cream cheese, softened, powdered sugar, egg yolk, vanilla extract (or almond extract), peach pie filling (or cherry, apple or blueberry pie filling), powdered sugar, milk (or orange juice)

ready-made graham cracker pie crusts or 1 chocolate wafer pie crust, cherry pie filling, cream cheese, softened, sweetened condensed milk, lemon juice, vanilla

graham cracker pie crusts, cream cheese, softened, sweetened condensed milk (not evaporated milk), lemon juice concentrate, vanilla extract, cherry pie filling, chilled

cream cheese, softened, sugar, salt, egg, lemon juice, baked pie crusts, blackberry pie filling

cream cheese, powdered sugar, vanilla, whipping cream , whipped, baked deep dish pie crust, prepared cherry pie filling, well chilled

unbaked pie shells, cherry pie filling, cream cheese, room temp, white sugar, eggs, almond extract, sour cream, almonds, lightly toasted

heavy whipping cream, cream cheese, softened, sugar, lemon juice, vanilla extract, baked pie crust, bananas, sliced, blueberry pie filling

graham cracker pie crust, cool whip, cream cheese, blueberry pie filling

pastry dough or 10 inches graham crackers, cream cheese, blueberry pie filling, powdered sugar , sifted, tart cherry pie filling

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

whole wheat pasta shells, olive oil, prosciutto, finely chopped, pumpkin (not pie filling) or 15 oz squash puree (not pie filling), creme fraiche, hot sauce, cumin, parmesan cheese, salt and pepper, to taste

pumpkin whoopee pies, pure pumpkin , not pie filling, brown sugar, eggs, flour, canola oil, baking powder, baking soda, ground cinnamon, salt, vanilla, cold water, cream cheese , plus 2-3 tbsp shortening, sugar (more will make it fluffier), vanilla, cinnamon or nutmeg to taste, sugar and amount of water may be adjusted as needed., makes enough filling for 3 batches, an alternate filling, blend together 1/2 cup softened butter , 1 8oz. package cream cheese until smooth, add 2 cup sifted powdered sugar , half of a 7 oz jar marshmallow creme. 1 tsp vanilla, 1/2 tsp cinnamon and 1/2 tsp nutmeg.

lemon juice, cream cheese, at room temperature, sweetened condensed milk, topping, such as cool whip, pie filling, graham cracker pie crust

unbaked pie crust, cherry pie filling, cream cheese, softened, sour cream, sugar, eggs, vanilla, nutmeg for garnish

graham cracker pie crust (or your favorite crust ), cream cheese (at room temperature ), sweetened condensed milk, fresh lemon juice (the bottled stuff just doesn tsp taste the same), vanilla extract, cherry pie filling (chilled , or your favorite fruit or other topping)

baked, 9-inch graham cracker pie shell, sugar, cream cheese, softened, vanilla, whipping cream, cherry pie filling

apples for pie, sliced (not apple pie filling), butter, sugar, velveeta cheese, grated or cut in small pieces, flour, milk

graham cracker crust (either your own recipe or a pre-made) in an 8 or 9-inch pie plate, cream cheese, vanilla, topping (like kool-whip), powdered sugar, apple pie filling, cinnamon