272 cool cream cheese lemon Recipes

shortening, white sugar, egg , large, carrot, shredded, steamed and cooled, flour, baking powder, vanilla, salt, walnuts, chopped, cream cheese, softened, butter or 1/2 cup margarine, powdered sugar, vanilla, lemon juice, orange , juice of, orange zest, from 1/2 an, lemon juice, powdered sugar , small box

lemon-lime sherbet, cream cheese, sweetened condensed milk, lemon juice, cool whip

low-fat cream cheese, 1/3 less fat, softened, vanilla, lemon juice, cool whip, blueberry pie filling, prepared graham cracker crust

flour, butter, chopped pecans, carton cool whip , plus, cool whip, divided, powdered sugar, cream cheese, softened, instant lemon pudding, lemon juice, milk

margarine, flour, nuts, finely chopped, cream cheese, powdered sugar, cool whip, instant lemon pudding, milk, cool whip, nuts

low-fat graham cracker crusts, fat-free sweetened condensed milk, fat free cream cheese, nellie & joe s key west lemon juice (i m sure regular lemon or even lime juice will do fine), fat-free cool whip, thawed

lemon cake mix, lemon instant pudding -small, sour cream, canola oil, eggs, cream cheese softened -8oz, powdered sugar, lite cool whip, cook and serve lemon pudding

cream cheese, softened, lemon juice, sweetened condensed milk, lemon pie filling or 1 (21 oz) can fruit pie filling, carton cool whip (optional) or 1 cup whipped cream (optional)

strawberry jam, prepared graham cracker crusts, cream cheese, softened, sugar, cool whip topping, thawed, divided, cold milk, instant lemon pudding mix

graham cracker crumbs, sugar (1/4 cup), cinnamon, melted butter or 1/2 cup margarine, blueberry pie filling (two 19-oz cans will work fine), cream cheese, softened, sugar, half-and-half cream (or use milk), instant lemon pudding mix, cool whip frozen whipped topping, thawed (freeze remaining half to use another time)

cream cheese (softened ), bittersweet chocolate melted, and cooled, butter (softened ), sugar, fresh lemon juice, grated lemon rind (extra for topping ), sea salt, vanilla extract

unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan, all-purpose flour, granulated sugar, baking powder, salt, baking soda, ground cinnamon, grated nutmeg, hazelnuts, toasted and chopped, sweetened shredded coconut, eggs, plain yogurt or sour cream, vanilla extract, grated lemon zest (optional), shredded carrots, sugar, cream cheese, softened, milk, vanilla extract

cinnamon rolls, cooled & cubed, fat free cream cheese, cubed, egg whites, beaten, margarine, skim milk, maple syrup, sugar, cinnamon, apple cider, lemon juice

lemon sherbet or 2 cups lime sherbet, softened, softened cream cheese, sweetened condensed milk, lime juice or 1/2 cup lemon juice, cool whip

lemon jell-o gelatin or 2 (3 oz) packages pineapple jell-o, water, cream cheese, crushed pineapple, undrained, cool whip (for topping ), chopped walnuts (optional)

deep-dish pie crust, baked and cooled, cream cheese, softened, juice of 1 lemon, whipping cream, sugar, whole strawberries, stems removed and the large ones, scant cups currant jelly

plain angel food cake, baked and cooled, cream cheese, at room temperature, condensed milk, lemon juice, almond liqueur , plus 2 teaspoons, or 1/2 tsp almond extract, plus 1/2 tsp almond extract, sliced fresh strawberries, heavy cream, sugar, whole strawberries, stems removed , as garnish

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.