|In Julia's Kitchen with Master Chefs|
|by Julia Child|
Unearthing the secrets of 26 great cooks from across the country, Julia Child translates them for the home cook and provides 150 splendid recipes ...
31 - 40 of 76 for champagne cheese
Combine cake mix, ... minutes or until done. (for added color, use 1/2 jar red and 1/2 jar green cherries. Mix above ingredients and spread on champagne cake.
Cream cheese and sugar until smooth. Mix in pineapple, strawberries, bananas and Cool Whip. Freeze. May freeze in bowl or individual containers.
Stir and freeze in 9 x 13 inch cake pan. Take out 20 minutes before serving and cut. This can also be used as a light dessert.
Mix together and add: Bake in well greased and floured pan layer on sheet cake at 350 degrees; do not overcook. (I use 325 degrees for 30 minutes). ...
Make cake mix, ... mix. Add cream cheese and beat until ... Drain pineapple well and spread over top of pudding. Whip cream and frost. Keep refrigerated.
Cream sugar and cream cheese. Add remaining ... freeze. Keep frozen until ready to serve. After serving return to freezer. This can also be used as a dessert.
Cream together the cream cheese and sugar. Add all ingredients and freeze. Allow to thaw a few minutes before serving.
Combine cake mix, pudding mix, club soda, eggs and oil. Beat with mixer. Stir in cherries, pineapple and nuts with spoon. Make 3 layers. Bake at 350 ...
Prepare cake mix ... cake. Beat cream cheese until real soft. ... Spread over top of cool cake. Spread drained pineapple over cake. Top with whipped topping.
Cream the cream cheese and sugar together. ... up). Fold in the Cool Whip and put in a 9"x13" container and freeze. Will keep in freezer for a couple weeks.
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