605 mix cheese cool Recipes

graham cracker crumbs, sugar, melted margarine, cream cheese, sugar, milk, cool whip, instant chocolate pudding mix, milk, cool whip

food cake mix with pudding, cream cheese, cool whip, egg, powdered sugar

bisquick baking mix, sugar, margarine or butter, cream cheese (3 oz packages) softened, sugar, vanilla, heavy whipping cream, marshmallows, mixed fresh fruit (kiwi, strawberries, peaches, blackberries

ground cinnamon, flour tortillas , 6-7 inches diameter, cooking spray, we use a pump you fill with olive oil, milk, cold, vanilla flavor instant pudding and pie filling mix, 4 serving size, cream cheese, room temperature, cool whip, thawed, semisweet baking chocolate

all-purpose flour (about 5 1/2 oz), powdered sugar, chilled butter, cut into small pieces, chopped pecans, toasted, powdered sugar, less-fat cream cheese, softened, fat-free cream cheese, softened, low-fat milk, chocolate instant pudding mix, unsweetened cocoa (optional)

hidden valley ranch dressing mix, mayonnaise, milk, pasta, carrot, cheddar cheese cubes (1 package), pepperoni, cut into quarters (half a package), black olives, drained, assorted fresh vegetable, diced

sugar-free instant pudding mix, milk, clear vanilla, cream cheese

cream cheese, softened, mayonnaise (do not use miracle whip salad dressing), dry ranch dressing mix, more or less, per your taste) dried dill weed, cucumber, peeled and sliced thin or several thinly sliced radishes, party rye bread slices, or your bread of preference with crusts removed (i really like the dark rye or pumpernickle with this)

butter, flour, pecans, chopped, cream cheese, sugar, peanut butter, vanilla pudding mix, chocolate pudding mix, milk, cool whip, cool whip, nuts , and, chocolate

flour, butter (very soft ), chopped walnuts, softened cream cheese, cool whip, powdered sugar, instant chocolate pudding mix

graham cracker, light cream cheese, cool whip free, splenda sugar substitute, instant chocolate pudding mix, skim milk, cool whip, for topping (optional)

graham cracker crumbs, sugar, butter, melted, lemon jell-o gelatin , any fruit flavor (not pudding mix), boiling water, cottage cheese, cool whip

graham wafer crumbs, butter, philadelphia cream cheese, softened, granulated sugar, crushed fruit (strawberries, raspberries, or canned crushed pineapple), cool whip, thawed, jell-o instant pudding mix, cool whip, for topping

refrigerated crescent dinner rolls, ketchup, onion soup mix, brown sugar, cider vinegar, garlic clove, pressed, coarsely chopped cooked chicken, sliced iceberg lettuce, diced green bell pepper, shredded cheddar cheese, pitted ripe olives, sliced (optional)

milk, instant chocolate pudding mix, cream cheese, softened, sugar, chocolate crumb crust (8 inches), milk chocolate candy bar (1.55 oz), chopped

prepared graham cracker pie crust (or use your favourite recipe), cream cheese, milk, instant lemon pudding mix, cherry pie filling

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

flour, chopped pecans, oleo or 1/2 cup butter, cream cheese, cool whip, powdered sugar, jello instant vanilla pudding mix, made with, milk, jello instant chocolate pudding mix, made with, milk, cool whip, hershey chocolate bar, chopped nuts (optional)