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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.
1. HEAT oven to 375ºF. 2. BROWN meat in large skillet; drain. 3. MIX potatoes, cream cheese, 1/2 cup Cheddar and garlic until blended. 4. COMBINE meat, vegetables and gravy; spoon into 9-inch ...
HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. BEAT cream cheese, 1 ...
1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced; 8 oz PHILADELPHIA Cream Cheese, softened; 1 / 4 cup sugar; 1 / 2 tsp vanilla; 4 cup assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges) 1 / 4 cup apricot preserves, pressed through sieve to remove lumps; 1 tbsp water
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
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
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
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust. Refrigerate 4 hours or until firm.