1 medium cream cheese, softened
1 medium cream cheese, softened
1 cup white sugar
1 egg, beaten
1 tablespoon lemon juice
salt to taste
1 teaspoon vanilla extract
1 (8 ounce) can evaporated milk
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sharp processed cheese spread mix
1 (8 ounce) bottle cream cheese, softened
4 (6 ounce) cans cream cheese, divided
1/2 gallon frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1/2 lemon, juiced
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat cream cheese, 1 tsp sugar, egg, lemon juice and salt until smooth. Stir in flour and salt. Beat again with electric mixer.
Platfically press 1/4 cup cream cheese mixture into the bottom of a 9 inch square baking dish. Spread the cream cheese mixture over cream cheese layer.
Bake in preheated oven for 50 minutes, or until top is crispy and bubbly. Cool before serving.