If you are making this into thin crust like I did, you want to make sure you eat it right around the time you prepare it because the crust doesn't hold up when you are spreading
the cream cheese mixture onto the thin crust.
Load the pineapple
cream cheese mixture onto each wrapper.
Invert the molded
cream cheese mixture onto a serving plate.
Spoon a small amount of
the cream cheese mixture onto a bagel chip, then top with the mango.
Scrape
cream cheese mixture onto a parchment paper - lined baking sheet.
Once chilled, scoop a teaspoon of the cinnamon cream cheese mixture and a teaspoon of the plain
cream cheese mixture onto a piece of the parchment.
Spoon
cream cheese mixture onto the pastry and spread all over the center, leaving the border plain.
Spread one teaspoon of the pumpkin
cream cheese mixture onto the the cookie dough, but not all of the way to the edge.
Not exact matches
While the
cream cheese mixture is still somewhat cold, place the entire mound
onto your serving plate and using your hands, form into a Christmas tree shape.
Turn the stand mixer
onto low speed and slowly pour the jello
mixture into the
cream cheese.