Philadelphia Cream Cheese Salad Recipes

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PHILADELPHIA CREAM CHEESE SALAD



Philadelphia Cream Cheese Salad image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 6

16 ounces cream cheese
1 cups salad dressing
20 ounces pineapple
10 ounces maraschino cherries
16 ounces whip
1 bags marshmallows

Steps:

  • Cream cheese needs to be soft. Add Miracle Whip, stir till well blended.
  • Add pineapple & cherries, blend well. Add juice from pineapple, enough to make it easy to stir.
  • Add Cool Whip and fold in. Add marshmallows and fold in. A little cherry juice is also good to give extra color and flavor.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PASTA WITH PHILADELPHIA CREAM CHEESE



Pasta With Philadelphia Cream Cheese image

I found a similar recipe in our local newspaper, but it did not have the taste and flavor that I feel did it justice. So, I made numerous additions and came up with this tasty, delicious recipe.

Provided by William Uncle Bill

Categories     Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup small penne pasta
1 cup tri-color spiral pasta (rotini vegetable pasta)
2 tablespoons vegetable oil
1 tablespoon salt
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 cup chopped small onion
2 large garlic cloves, chopped small
1 cup chopped chopped button mushroom
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green pepper
2 tablespoons pesto sauce (I use 2 cubes of homemade frozen pesto)
1/3 cup Philadelphia Cream Cheese (herb and vegetable)
1 teaspoon dried basil or 2 tablespoons of finely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

Steps:

  • In a large cooking pot or pasta pot, fill 3/4 full with hot water and bring to boil.
  • Add 2 tablespoons of vegetable oil and 1 tablespoon of salt and penne and rotini pasta.
  • Bring to boil and continue to cook uncovered for about 20 minutes or until el dente.
  • Meanwhile, in a large frying pan on medium-high heat add olive oil and butter.
  • Add onions and garlic and cook for 3 minutes, stirring often, but do not burn.
  • Add mushrooms, sweet red pepper, green pepper and stir fry for 4 minutes.
  • Add pesto, basil, salt, pepper and red pepper flakes, mix well to blend.
  • When pasta is cooked, drain well but reserve 1/2 cup of cooking water.
  • Add pasta and 1/4 cup of pasta water to the mixture in the frying pan and stir well to coat.
  • Add the cream cheese and stir well to coat the pasta.
  • Reserve the remaining 1/4 cup of pasta water to be used later if necessary.
  • Serve pasta immediately.
  • Refrigerate any unused portions. Cover with plastic wrap.
  • To re-warm the next day. Press parchment paper into a frying pan. Using scissors, cut the protruding parchment paper level with the top of the frying pan.
  • Add 1/4 cup of pasta water and the pasta and
  • stir to blend.
  • Cover the frying pan with a lid and heat the pasta on medium heat for about 5 minutes, stirring occasionally.
  • Serve hot.

Nutrition Facts : Calories 378.7, Fat 20.8, SaturatedFat 7.6, Cholesterol 28.9, Sodium 2117.2, Carbohydrate 42.4, Fiber 4.8, Sugar 2.8, Protein 7.4

CREAM CHEESE FRUIT SALAD



Cream Cheese Fruit Salad image

This creamy, satisfying summer salad or dessert is also a family favorite at Thanksgiving. My mother-in-law could be counted on to bring this dish to all our family functions.

Provided by Amy

Categories     Salad     Fruit Salad Recipes     Apple Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

1 (8 ounce) package cream cheese
¼ cup white sugar, or to taste
1 (12 ounce) container frozen whipped topping, thawed
3 bananas, peeled and sliced
1 (15.25 ounce) can crushed pineapple, drained
1 (15.25 ounce) can fruit cocktail, drained
1 large Jonagold apple, peeled and chopped
½ cup sweetened flaked coconut
1 (4 ounce) jar maraschino cherries, drained and halved
½ cup chopped pecans
½ cup golden raisins

Steps:

  • Beat the cream cheese and sugar together in a large bowl. On high speed, beat in the whipped topping. Fold in the bananas, pineapple, fruit cocktail, apple, and coconut. If desired, mix in the maraschino cherries, pecans, and raisins. Pour the salad into a serving bowl, and chill 1 hour before serving.

Nutrition Facts : Calories 485.5 calories, Carbohydrate 61 g, Cholesterol 30.8 mg, Fat 27.4 g, Fiber 4.5 g, Protein 4.9 g, SaturatedFat 17.1 g, Sodium 111.3 mg, Sugar 45.9 g

PHILADELPHIA® CLASSIC CHEESECAKE



PHILADELPHIA® Classic Cheesecake image

When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h45m

Yield 16

Number Of Ingredients 7

1 ½ cups HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
⅓ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs

Steps:

  • Preheat oven to 325 degrees F.
  • Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
  • Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

CREAMY GRAPE SALAD



Creamy Grape Salad image

Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. -Marge Elling, Jenison, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 24 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 teaspoons vanilla extract
2 pounds seedless red grapes
2 pounds seedless green grapes
3 tablespoons brown sugar
3 tablespoons chopped pecans

Steps:

  • In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Nutrition Facts : Calories 131 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 35mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

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