A lighter version of the Creamsicle Cake. We can finally have our cake and eat it too! Can't remember where this originated but I have served this at family dinners without anyone suspecting it was low fat. Made as presented this is 4 points per piece. Cooking time includes chilling time.
I found this recipe in the March ’06 Good Housekeeping Magazine and had to try it immediately! We all loved it! I made a few minor changes to the frosting: I used 4 cups sugar, 8 oz. cream cheese, 1 teaspoon vanilla, and I also added some grated lemon peel (maybe 1 tsp.) Both cake and frosting were deliciously lemony! :)
Another variation of Sugar Pie. I found this recipe in DH's grandmother's recipe box and wanted to post it for safekeeping, as the card has seen better days.
ZWT 3: U.S. (a variation on Pecan Pie), France, and Canada
I've been making these for years as they are easy to whip but have and excellent flavor. What colors you make them and how you decorate them depends on the occasion. Originally from a Philadelphia Cream Cheese booklet.
Easy, rich, fast and yummy dessert. Your guests will never guess the crust layer is saltines! Pretty enough for company but easy enough for everyday! Time to make does not include refrigeration time- 4 hours
Very yummy made with fresh strawberries from Mexico, Texas and California.
I figured this recipe would already be posted here, but it isn't. Not, at least, this exact recipe. This is very tasty. It's extremely easy to make, great for a potluck, and doesn't require baking. Plus, I usually have a surplus of graham crackers around (I have a one year old boy). Hope you enjoy!