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MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool. BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate. ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water.
BEAT cream cheese and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP; spoon into crust. Top with berries. Refrigerate. MEANWHILE, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened; spoon over fruit in pan.
COMBINE first 5 ingredients. Microwave cream cheese spread in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 15 sec. Add to ham mixture; mix well. Spoon into 4 (8-oz.) ramekins. UNROLL pie crust on lightly floured surface; roll to 12-inch circle. Cut into 4 rounds with 5-inch cookie cutter.
Cream cheese is a helpful ingredient to add creaminess to dishes both savory and sweet. It can be used in lasagna and cakes alike. Learn how you can incorporate cream cheese into some of your ...
9 ounces grated Parmesan cheese Labneh or Greek yogurt, for serving 8 ounces cream cheese 12 ounces feta cheese 5 ounces whole-milk ricotta 1 large egg 4 ounces shaved Manchego or Parmesan cheese ...
Simply puree silken or soft tofu with salt and a small amount of water until you achieve a cream cheese consistency, then use the blend as a 1:1 substitution for the real thing. 9. Dry Curd ...
Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 min. or until cream cheese is melted and shrimp are done. DRAIN pasta; place in large bowl. Add spinach and shrimp mixture; mix lightly. Kraft Kitchens tips: SUBSTITUTE Prepare using 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed. TO DOUBLE
According to the preparation instructions on the 20 fl oz (590 ml) Tang orange drink mix, 2 level tablespoons of Tang can be combined with 1 cup or 8 fl oz (240 ml) of cold water for 1 serving. [17] In 2009, another version of Tang emerged in 20 US fl oz (590 ml) containers making only 6 US quarts (5,700 ml).