Cheesecake Crescent Rolls

medium.12 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

ADDITIONAL: Consider adding some fresh fruit puree like strawberries, raspberries etc. For the chocolate lover add chocolate syrup or cut up candy bars or chocolate chips. Think of crushed nuts and caramel? How about a drizzle of maple syrup with a sprinkle of brown sugar? Just add your favorite ingredient before adding the top layer of crescent and bake as directed. Also, the filling can have some food dye placed into it to add a festive design for a special holiday!

Chocolate Eclair Cake

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eclair

Chocolate Eclair Cake

dChocolate Eclair Cake!!!
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
~Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

~Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.

~Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).

~Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup.

Caramel & Chocolate Creme Pie

Ingredients:

18 OREO Cookies, finely crushed (about 1-1/2 cups)
3 Tbsp.  butter, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp.  caramel ice cream topping
1 cup thawed COOL WHIP Whipped Topping
1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 cups cold milk
Directions:

COMBINE cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.

MIX cream cheese and caramel topping in medium bowl until well blended. Gently stir in COOL WHIP; spread onto bottom of crust.

BEAT pudding mix and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3 hours.

Bagel Christmas Wreath

Forget the front door. These bite-size wreaths — whimsical enough to appeal to the smallest (and finickiest) guests — are meant to deck your plate (although they’re unlikely to stay there for very long). To make them, spread mini bagel halves with cream cheese (plain or tinted green with herbs or food coloring), then sprinkle on red, yellow, and green bell-pepper confetti.

Halloween, Thanksgiving & Fall Pumpkin Cheese Ball

prep: 30 min.. chill: 4 hrs. 2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded 1 (8-ounce)

package cream cheese, softened
1  (8-ounce) container chive-and- onion cream cheese
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 broccoli stalk
Red and green apple wedges

COMBINE Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mix­ture is firm enough to be shaped.

SHAPE mixture into a ball to resemble a pumpkin. Smooth entire outer sur­face with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

CUT florets from broccoli stalk, and re­serve for another use. Cut stalk to re­semble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.

NOTE: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Aiiaeh sialk before serving,