4 tablespoons butter, divided
1 (2 ounce) package cream cheese, softened
1 (.8 ounce) package cream cheese or ranch
1/4 cup white sugar
1 tablespoon butter
1/4 cup chopped fresh parsley
1 teaspoon lemon zest
1 teaspoon vinegar
1/2 teaspoon lemon zest
In a medium saucepan, melt 1/4 cup butter. Remove from heat and measure 1/4 cup cream cheese and 1/4 cup powdered sugar. Mix together. Spread mixture into a 9x13 inch baking dish. Beat butter, cream cheese and powdered sugar with an electric mixer or by hand until smooth.
Bake at 375 degrees F (190 degrees C) for 15 minutes, stirring occasionally. Remove from baking dish and let cool before carving.
In a large bowl, combine cream cheese, 2 eggs and 1/2 cup milk. Mix well. Spread cream cheese mixture in the middle of each pie. Layer cream cheese mixture with parsley, lemon zest and butter. Serve hot or cold.