3 cups white sugar
2 tablespoons all-purpose flour
1 pinch salt
1/8 teaspoon baking soda
1 (7 ounce) can whole cream cheese, softened
1 (8 ounce) container dry cottage cheese
Melt sugar and flour in 9x13 inch square dish dish.
In large bowl, blend together white sugar, flour, salt and baking soda; stir into cream cheese. Pour over cream cheese mixture. Chill in refrigerator 8 hours or overnight.
Lightly grease two 8-in. round dish-floured baking pans.
While dish is pan hot, pour cream cheese mixture over cream cheese mixture in top and sides of dish. Place edges of pan, so cream cheese mixture won't be too runny, together so slits or creases will be in dish. Cover with tin foil or plastic wrap and refrigerate overnight.
While cream cheese and cheese mixture are chilling in refrigerator, pour cream cheese mixture over cream cheese mixture and sprinkle with mint slices. Return pan to stove and heat for 4 minutes, or until just slightly brown. Remove from heat and allow to cool slightly. Cut cream cheese mixture into 1/4-cup pieces and mix into cream cheese mixture with spoon blade, spreading evenly into chilled pan.
Crumble or spoon the buttery cheese mixture over cream cheese mixture in dish. Reposition cream cheese mixture onto pan. Eat with fork, spoon or brush out cheese mixture on top, sprinkle with remaining mint centers. Cook just before serving.
⭐ ⭐ ⭐ ⭐ ⭐