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Fresh raspberry filling sits tall on a base of silky whipped cream cheese and crunchy graham cracker crust for a cool no-bake dessert that’s equally simple to make and impressive to serve.
HEAT oven to 350°F. PLACE a paper cupcake liner in each of 12 muffin cups. BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well.
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MELT 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 50 to 55 min. or until center is almost set.
Heat the oven to 400°F. Beat the egg yolks in a medium bowl with a fork or whisk. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square.
Chocolate Raspberry Cake. Rich chocolate and fresh raspberries make this one of the most decadent Valentine’s recipes out there. With layers of cream cheese raspberry filling and smooth ...
The combination of fresh cranberries and orange cream cheese filling just screams holiday dessert! Try it for Thanksgiving, Christmas, or whenever the craving strikes. Get the Cranberry-Orange Pie ...
Fresh feta cheese is combined with herbs, garlic, and cream cheese, whipped until super-smooth, then topped with tart homemade cranberry sauce, toasted pistachios, and honey. The result is a salty ...