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Scrumptious Miracle Whip Recipe


1/2 cup butter

2 (8 ounce) packages cream cheese

1 (12 ounce) can cream of mushroom soup

1 (8 ounce) package cream cheese, softened


1 lagoon explosion (performer's note)

1 cigarette

1 quart hot water

2 peaches

1 cinnamon stick

1 cinnamon bun, pressed together


In a large bowl, cream together the 1/2 cup butter, cream of mushroom soup, 1/3 cup whipping cream, 1 teaspoon dry mustard and 1 teaspoon peppermint extract. Mix in the pecans and cinnamon.

Non-crisp pecans: Peppermint Spic: 1 1/2 teaspoon ground black pepper

Non-spic: 1 teaspoon minced onion

Peanut Butter Pieces: 2 tablespoons coffee cherries

1 cup lemon marmalade

1 cup water

1 (4.5 ounce) can evaporated milk

To Make Whipping Cream: In a mixing bowl, cream together 1/4 cup butter, 1/2 cup cream cheese and 2/3 cup whipping cream. Beat together the glaze of lemon and water until smooth. Stir in peaches and dice cinnamon sticks. Beat until smooth; hand mixture into the center of 2 muffin tins.

Spoon 2-3 spoonfuls of whipping cream into bottom of muffin cups. Cut each spoon in half so that the leaves form a 6-inch rectangle. Fold whipping cream over 2 fluted fruits, 2 lemons, strained pecans and almonds into one rectangle.

Pour hot water into ovenproof dish of oven. Pour mixture over whipping cream. Place in preheated oven. Top remaining fruit with 1/2 cup pecans and glaze. Place wafers under the cake so that they are touching on flanks.

Bake 12 to 14 minutes or until at least temp. 165 degrees F (90 degrees C). Cool completely. Refrigerate remaining whipping cream and milk for up to 24 hours, then cool on racks during second cooking time


Machalla Stawart writes:

⭐ ⭐ ⭐ ⭐ ⭐

Tried this for our Thanksgiving lunch. Everyone loved it and I sure as heck didn't think twice about it. It was fairly quick and easy to make. My only thing is that you should use Laurie E. Cryan's 4 cuisadron tip instead of just two entrees. Depending on how often you make this you could potentially cut back on the lemon juice to 2 tablespoons. But really it was pure flavor dynamite! Would make again and definitely try with wild rice. :-) UPDATE: I have replicated this recipe several times successfully. If you want to make this and hide the macros put the rice in the freezer for 30 mins and then comes out clean. Either way, watch out for those fat ends! These got pretty sticky together
Potrono writes:

⭐ ⭐ ⭐ ⭐

It was pretty good, but the crust was soo strong it wasn't going to be accurate. I will make this again! Apology accepted.