Jello Cream Cheese Recipes
Displaying 1 to 10 of 282 recipes.
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1. Pineapple And Cheddar Cheese Mold
1 (3 oz.) pkg. lemon Jello, 1 c. boiling water, 3/4 c. pineapple juice, 1 tbsp. lemon juice, 1 1/4 c. drained crushed pineapple (lg. can), 1 c. shredded Cracker Barrel sharp cheddar cheese, 1 c. sour cream or whipped cream
2. Pineapple Jello - Cheese Mold (ea)
1 can crushed pineapple, drained, 1 (8 oz.) pkg. cream cheese, 1 pkg. lemon Jello, 2 tbsp. mayonnaise
3. Pineapple - Jello - Cheese Mold (ea)
1 can crushed pineapple, drained, 1 pkg. (8 oz.) cream cheese, 1 pkg. lemon Jello, 2 tbsp. mayonnaise
4. Diabetic Cream Cheese Salad
1 (3 oz.) env. sugar free Jello (lime), 1 c. crushed pineapple in own juice, 3 oz. lite cream cheese, room temperature, 1/2 c. evaporated skim milk, chilled
5. Cucumber - Cheese Salad
1 (3 oz.) pkg. lime Jello, 2 (3 oz.) pkg. cream cheese, softened, 1 c. mayonnaise, 1 tsp. horseradish, 1/4 tsp. salt, 2 tbsp. lemon juice, 3/4 c. shredded or grated unpared cucumber, 1/4 c. finely sliced green onion
6. Milnot Cheese Cake
36 graham crackers (rolled fine), 5 tbsp. powdered sugar, 1/4 lb. butter, 1 (8 oz.) pkg. cream cheese, 1 can crushed pineapple, drained, 1 c. white sugar
7. Milnot Cheese Cake
1 (3 oz.) pkg. lemon Jello, 1 c. boiling water, 1 (8 oz.) pkg. cream cheese, 1 tsp. vanilla, 1 (13 oz.) can of Milnot, 3 c. graham cracker crumbs, 1/2 c. butter, melted
8. Milnot Miracle Cheese Cake
1 sm. pkg. lemon Jello, 1 c. boiling water, 3 tbsp. lemon juice, 1 (8 oz.) pkg. cream cheese, 1 c. sugar, 1 tsp. vanilla, 1 lg. can Milnot, whipped, 3 c. graham cracker crumbs, 1/2 c. butter
9. Unbaked Cheese Cake
1 (8 oz.) pkg. cream cheese (soften), 1 pkg. lemon Jello, 1 lg. can Pet milk (chilled almost frozen), 1 c. sugar, 1 c. boiling water, 1 sm. can crushed pineapple (drained)
10. Unbaked Cheese Cake
Graham cracker crust, unbaked, 1 (14 1/2 oz.) can evaporated milk, chilled, 1 c. sugar, 1 (8 oz.) pkg. cream cheese, softened, 1 (6 oz.) pkg. lemon Jello, 1 c. boiling water, 1 can crushed pineapple, drained
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