Cream Cheese Fluff Recipes

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In small bowl, beat 1/2 cup of the frosting and the cream cheese with spoon until well blended. Set aside.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the crushed cookies. Spread in pan. Spoon frosting mixture by generous tablespoonfuls evenly onto batter. Cut through mixture several times with knife for marbled design.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle remaining 1 cup crushed cookies over top; carefully press into brownies. Cool completely, about 1 1/2 hours.
• In small microwavable bowl, microwave remaining 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over top. Refrigerate about 30 minutes or until frosting is set. Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

Steps:

• Beat all ingredients until fluffy.
• Refrigerate leftovers.

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.