1 (10 ounce) package cream cheese, softened
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 (2 ounce) package cream cheese, softened
1/2 cup white sugar
1/4 cup water
1 (12 ounce) package cream cheese, softened
1/2 cup lemon juice
1 (8 ounce) package cream cheese
2 1/4 cups milk
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with nonstick spray.
In a medium bowl, mix cream cheese, onion and celery. Stir in green pepper, bell pepper, carrot and cream cheese. Mix thoroughly. Spread mixture evenly into the prepared pan.
Bake in preheated oven for 45 to 50 minutes or until bubbly.
Remove rolls from oven and allow to cool on a wire rack. Pour filling into cooled oven. Spoon cream cheese mixture over cool rolls.
In a medium bowl, mix lemon juice and cream cheese mixture. Spread over cream cheese mixture, gently beating.
Arrange rolls in a single layer in a single layer pan. Place covered pan on oven rack to cool rolls completely. Melt cream cheese mixture in microwave oven (instant) on top of rolls. Place rolls on top of cream cheese mixture.
Bake in preheated oven for 45 minutes, or until just set. Cool slightly before currying. Serve warm.
⭐ ⭐ ⭐ ⭐ ⭐