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Results 81 - 90 of about 870 for whipped cream filling
Combine crackers and butter and ... pan. Chill. Beat cream cheese with sugar and 2 ... cup of the whipped topping. Spoon over strawberries and ... squares. Makes 9 servings.
You will also need an ... sides with them. Cream the cheese with sugar until ... Fold the Cool Whip into the cream cheese mixture. ... rest of the filling on top of this second ... 5 hours before serving.
Preheat oven to 350 degrees. ... 1st Layer: Combine cream cheese and confectioners' sugar in ... in 1 cup whipped topping. Spread 1/2 the mixture ... place of chocolate instant.
84. CREAM CHEESECAKE
Blend all ingredients for crust ... pan). Soften the cream cheese and mix with Cool Whip. Pour into the pie shell. Pour pie filling over the cream cheese and Cool Whip. Refrigerate until chilled.
PIE: Preheat oven to 350 ... Remove and cool. FILLING: Soften 1/2 gallon Bluebell Pecan Praline 'n Cream ice cream. Mound up in ... Top with Cool Whip. Decorate with chopped nuts and caramel.
86. CREAM PUFFS
PASTRY: Preheat oven to 400 ... racks and cool. FILLING: In double boiler, top ... until completely cold. Whip heavy cream and fold into custard mixture ... Split puffs and fill with custard, replace tops and ... Makes 8 Cream Puffs.
Beat eggs, add sugar and ... milk and whipping cream; then add vanilla and ... freezer can and fill to 2/3 full with milk. ... crunch better if frozen.
Brush ladyfingers with juice and ... mixing bowl, beat cream cheese until smooth. Add sugar ... minute. Fold in whipped cream. Spread half over ladyfinger ... Combine the pie filling and remaining extract; spread over ... almonds and whipped cream.
In a mixing bowl, beat ... cake. Cool. For Filling: Whip cream, sugar and vanilla. Unroll ... strawberries, and additional whipped cream if desired. Yield 10 servings.
Blend eggs in blender; add sugar and enough milk to fill blender. In large bowl, add whipping cream, Eagle Brand milk and ... milk to finish filling freezer. CHOCOLATE: Add 1/4 to ... strawberries at the last.
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