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This is the perfect make-ahead pie because the refrigerator does all the work. Simply stir all the ingredients -cream cheese, crushed pineapple, pineapple gelatin, and whipped topping -and pour this delicious filling into a graham cracker crust. Chill for several hours and serve.
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An easy to make great tasting combination of blue cheese and green olives. Once you start eating this you won't stop! I like to spread it on thin wheat crackers.
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A cool strawberry gelatin salad with a cream cheese middle and pretzel crust.
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A dreamy no bake pie with layers of bananas, cream cheese and blueberry pie filling.
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A carrot cake recipe kept moist with extra grated carrot, and lightly spiced with cardamom and ginger.
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If you understand how to vary the recipe, you only need one basic coffeecake in your repertoire. My all-purpose version consists of four components: batter, cream cheese filling, fruit preserves and crumb topping. The last three can be changed (or in some cases, omitted) to create a custom cake.
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First made for a chili cookoff, these dark chocolate cupcakes have the zing and deep, rich flavor of dried ancho chile and cayenne pepper. They are frosted with a chili-flavored cream cheese frosting, and each cupcake is decorated with a cute dried chili on top.
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My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.
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Cheddar and cream cheeses are laced with chunks of crab, olives, and Pace® Picante Sauce to make an irresistible hot dip.
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Mashed potatoes with Cheddar and cream cheese, sour cream, and bacon make a rich, delicious side dish.
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This decadent cream cheese frosting is made with mascarpone cheese and can be used for cupcakes, as cake filling, or for decorating tortes.
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Add sun-dried tomatoes to traditional olive tapenade and spoon over cream cheese for a crowd-pleasing appetizer. Serve with your favorite crackers.