247 cream cheese cool filling Recipes

apple flling, granny smith apples - peeled, cored and thinly sliced, white sugar, ground cinnamon, butter, streusel topping, rolled oats, all-purpose flour, white sugar, ground cinnamon, butter, melted, maple cream filling, cream cheese, softened, milk, instant vanilla pudding mix, maple flavored extract, deep dish pie crust, baked and cooled

dark chocolate digestive biscuits (graham crackers in north america)., butter, melted and cooled, ingredients for the filling, us sticks) cream cheese, scant ) caster (fine granulated) sugar, vanilla essence, dark chocolate, melted, egg yolks, us cup) double cream, egg white

evaporated milk, undiluted, lemon flavor instant pudding and pie filling, cream cheese, softened, frozen lemonade concentrate, thawed, cool whip, graham cracker crust

raspberry gelatin powder or 2 (6 oz) packages jello gelatin, boiling water, raspberry pie filling, sugar, cream cheese, room temperature, topping, light is fine (cool whip ), crushed pretzels, crushed walnuts, sugar, melted margarine

dry yeast, lukewarm water, soft butter, sugar, salt, egg yolks, room temperature, lemon zest, cinnamon, cardamom (optional), flour , sifted, milk, scalded and cooled to lukewarm, white raisins or dried cherries, or, dried cranberries (soaked in hot apple juice for 15 minutes and drained), fine unseasoned breadcrumbs, egg yolk, beaten, water, sliced almonds, cream cheese, softened, sugar, egg yolk, lemon zest, saffron (added to the warm water above) (optional)

instant cherry jell-o, water, cold water, cherry pie filling, marshmallows, cream cheese, cool whip

flour, graham cracker crumbs, walnuts, butter, melted, powdered sugar, cream cheese, cool whip, blueberry pie filling

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

graham wafer crumbs, sugar, cinnamon, melted butter or 1/2 cup margarine, cream cheese, softened, icing sugar, cool whip frozen whipped topping , completely thawed, divided, bananas (don tsp use very ripe ), jello gelatin , banana cream pudding and pie filling mix (do not use the instant, it must be the cooked kind), half-and-half cream

orange cake mix, peach pie filling, eggs, sour cream, crushed pineapple, instant vanilla pudding, softened cream cheese, cool whip, toasted shredded coconut

graham cracker crust (or follow recipe for graham cracker-coconut pie crust #32514 posted by s kat !which makes this truly), cream cheese, granulated sugar, milk, vanilla, cool whip (thawed ), blueberry pie filling

sugar, cool whip, cream cheese, graham cracker crust (homemade or store bought ), cherry pie filling

corn flakes, crushed to make 1 cup, butter, melted, sugar, marshmallows, crushed pineapple, drained , reserving the juice, cream cheese, softened, cool whip, blueberry pie filling

fat free cream cheese, sugar substitute (splenda ), skim milk, vanilla extract, cool whip, graham cracker pie crust (your own , or ready crust two extra servings size), cherry pie filling , no sugar added type, lucky leaf, nuts , any kind not included in ww points (optional)

angel food cake (store bought ), cream cheese (8 oz), cool whip (16 oz), cherry pie filling (i use 2 cans)

cake mix (you choose your favorite flavor), milk, instant pudding mix (your favorite flavor ), cream cheese, fruit filling (your favorite ), cool whip

angel food cake, cream cheese, cool whip, powdered sugar, vanilla, strawberries, strawberry pie filling , gel (2 cups)

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