Fluffy Cream Cheese Dessert Recipes

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FLUFFY CREAM CHEESE DESSERT RECIPE



Fluffy Cream Cheese Dessert Recipe image

A light and delicious treat your whole family will love!

Provided by Kristen Hills

Categories     Dessert

Time 4h15m

Number Of Ingredients 8

2½ cups crushed vanilla wafers
½ cup unsalted butter
2 cups powdered sugar
½ cup unsalted butter (softened)
8 ounces cream cheese (softened)
8 ounces cool whip
20 ounces crushed pineapple (1 can, drained well)
fresh berries (optional topping)

Steps:

  • Melt butter in the microwave and allow to cool.
  • Combine the cookie crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan.
  • Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until it is all mixed together.
  • Next add the can of pineapple and cool whip and stir in with a rubber spatula.
  • Spread the pineapple mixture over the crust.
  • Sprinkle the remaining cookie crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
  • Feel free to top with fresh berries when serving, if desired.

Nutrition Facts : Calories 497 kcal, Carbohydrate 60 g, Protein 4 g, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 65 mg, Sodium 237 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving

FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)



Fluffy Blueberry Cream Cheese Dessert (No-Bake) image

This can also be made in a 10-inch deep-dish pie plate, plan ahead there is a 4 hour chilling time for this dessert --- I make this using my recipe#159429 that is completely cooled, but canned pie filling will do fine, if you prefer a thicker layer of blueberry filling then use two cans pie filling, one for the top of the crust and one for the top of the dessert :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 4h

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
4 tablespoons sugar (1/4 cup)
1/2 teaspoon cinnamon
1/2 cup melted butter or 1/2 cup margarine
2 (540 ml) cans blueberry pie filling (two 19-ounces cans will work fine)
1 (8 ounce) package cream cheese, softened
1/3-1/2 cup sugar
1 cup half-and-half cream (or use milk)
1 (3 ounce) package instant lemon pudding mix
0.5 (8 ounce) container cool whip frozen whipped topping, thawed (freeze remaining half to use another time)

Steps:

  • Prepare a 9 x 9-inch pan.
  • To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
  • Pat into bottom of the pan.
  • Chill for about 25-30 minutes (or until the crust is completely cold).
  • After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
  • In a bowl beat softened cream cheese with sugar until smooth and well combined.
  • Add in half and half cream and the pudding mix; beat until well blended.
  • Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
  • Chill for 4 hours.
  • Before serving spread the remaining can blueberry pie filling over the top.
  • If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.

Nutrition Facts : Calories 715.9, Fat 30.4, SaturatedFat 19, Cholesterol 72.9, Sodium 435.9, Carbohydrate 107.7, Fiber 4.3, Sugar 78.6, Protein 5

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