261 filling cool cheese Recipes

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

yellow cake mix, cream cheese, sugar, powdered sugar, cool whip, blueberry pie filling

all-purpose flour, margarine, melted (or butter), pecans, chopped (or your favorite type of nut), cream cheese, powdered sugar, cool whip, like topping, blueberry pie filling (or your favorite flavor ) or 2 cups fresh fruit

egg whites, at room temperature, cream of tartar, granulated sugar, cream cheese, softened, vanilla extract, granulated sugar, marshmallow, topping, such as cool whip, cherry pie filling

all-purpose flour, baking powder, salt, eggs, sugar, pure vanilla extract, unsalted butter, melted and cooled, water, sugar, kirsch , chambord, framboise, or raspberry syrup (i used 2 tsp. raspberry extract), cream cheese, at room temperature, heavy cream, sugar (i added an extra tbls), pure vanilla extract (i added an extra 1/2 tsp), cold heavy cream, confectioners sugar , sifted, pure vanilla extract, fresh raspberries, for filling and topping, vanilla .

chopped pecans, flour, butter or margarine, melted, cream cheese, softened, powdered sugar, tub cool whip whipped topping, thawed, divided, cold milk, jell-o chocolate flavor instant pudding & pie filling

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

cream cheese, softened, sugar, cool whip, thawed, graham cracker pie crusts, bananas, blueberry pie filling

angel food cake mix, cream cheese, powdered sugar, lemon zest, carton cool whip, chambord raspberry liquor (optional), raspberry pastry filling

hostess twinkies , split lengthwise, instant cheesecake mix, milk (or as indicated on the cheesecake mix), cream cheese, softened, cool whip, thawed, cherry pie filling

brownie mix, cream cheese; softened, sp confectioner s sugar, frozen cool whip; thawed, cherry pie filling

ready graham craker pie crust, cream cheese, softened, sugar, sour cream, vanilla, topping, thawed (as in cool whip ), pie filling of your choice, or fresh fruit, fudge sauce, or raspberry sauce, or carmel sauce...anything you wish you can use any crust you wish.

cream cheese, softened, carton cool whip, thawed, cherry pie filling, mandarin oranges, drained (reserve 1/4 cup oranges for garnish.), maraschino cherry, to garnish (optional)

duncan hines orange cake mix, peach pie filling, eggs, cream cheese, softened, sour cream, vanilla instant pudding mix, dry, crushed pineapple in juice, cool whip

pecans chopped, cream cheese, sugar, tub of cool whip, vanilla, pie filling (cherry, blueberry, your choice), graham cracker crust

ladyfingers, split, separated, freshly brewed strong coffee , any variety, at room temperature, divided, fat free cream cheese, cold fat free milk, jell-o vanilla flavor fat free sugar free instant reduced calorie pudding & pie filling, tub cool whip lite whipped topping, thawed, divided

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

cream cheese, softened, sugar, milk, thawed cool whip topping, oreo cookie pie crust or 1 chocolate wafer pie crust, cold milk, jello chocolate flavor instant pudding and pie filling mix, chocolate curls