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Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
1/4 tsp. kosher salt. 1 c. (2 sticks) salted butter, at room temperature. 4 oz. cream cheese, at room temperature. 3/4 c. granulated sugar. 1 1/2 tsp. vanilla extract. Powdered sugar, for dusting ...
HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended.
35 NILLA Wafers, finely crushed (about 1-1/4 cups) 1 / 4 cup sugar; 6 tbsp butter or margarine, melted; 8 oz PHILADELPHIA Cream Cheese, softened; 2 tbsp cold milk; 8 oz COOL WHIP Whipped Topping, thawed, divided; 4 cup fresh strawberries, halved; 6 3 / 4 oz JELL-O vanilla instant pudding; 3 1 / 2 cup cold milk
Stir 2 Tbsp. KRAFT Grated Parmesan Cheese or 2 tsp. GREY POUPON Dijon Mustard into cream cheese sauce before the final 2-min. simmer time. VARIATIONS Prepare recipe as directed. Transfer chicken to serving platter, then top with one of the following options: Spinach-Bacon: Top chicken with 1 cup baby spinach leaves.
Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet. Bake 12 to 15 min. or until golden brown.
BEAT cream cheese and dressing in medium bowl with mixer until blended. STIR in remaining ingredients. REFRIGERATE several hours or until chilled. Kraft Kitchens tips: VARIATION Prepare using PHILADELPHIA Neufchatel Cheese, KRAFT Lite Ranch Dressing and KRAFT 2% Milk Shredded Cheddar Cheese. SERVING SUGGESTION
14 oz fat-free reduced-sodium chicken broth, divided; 1 / 2 cup water; 6 RITZ Crackers, finely crushed (about 1/4 cup) 2 tbsp KRAFT grated parmesan cheese; 4 small boneless skinless chicken breast halves (1 lb.) 2 tsp oil; 1 / 3 cup PHILADELPHIA chive & onion 1/3 less fat than cream cheese; 3 / 4 lb fresh asparagus spears, trimmed, steamed
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