|Mexican Regional Cooking|
|by Diana Kennedy|
The companion volume to "The Cuisines of Mexico", this book offers hundreds of new ways to enjoy Mexican foods.
Results 1 - 10 of 625 for cream cheese salad
Combine whipped cream and salad dressing and place ... cool. Stir in crumbled cheese and add whipped cream mixture before Jello sets. Chill in refrigerator.
Mix cream cheese, salad dressing and juice. ... squares and serve on lettuce. (Miracle whip may be substituted for cream and the quantity may be decreased.)
Mix Knox gelatin ... back to thicken). Cream cream cheese, salad dressing, sugar and ... You may dot 1/2 maraschino cherries, ground nuts or both on top.
Cream cheese with 4 tablespoons powdered sugar. Add salad dressing, fruit and ... Pour into mold or 9x12 dish. Freeze until solid. Serves 12 generously.
Beat cheese and dressing until ... drained pineapple and fruit. Stir into cheese mixture. Fold in whipped cream. This makes a lot. Recipe says 15 servings.
Cream together. Mix in: 1 c. crushed pineapple 1/4 c. maraschino cherries 1/4 c. chopped nuts Add to this 3/4 cup whipping cream, beat stiff and mix in.
Drain pineapple and ... congealed, then whip. Beat whipping cream until stiff and fold into jello with all other ingredients. Place in refrigerator to set.
Dissolve the Jello ... juice, salt and cream cheese. Beat until ... Fold in whipped cream, crushed pineapple, chopped cherries and nuts. Chill and let set.
Cream cheese with fork. Add juice from fruit. Beat until smooth. Blend in cut up fruit and marshmallows, then fold in Cool Whip.
Mix Jello as directed on box. Let slightly thicken. Blend cream cheese and Jello and add Cool Whip to the mixture. Add the rest of the ingredients and chill.
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