2 tablespoons butter
1 pint cream cheese, softened
1 (3.5 ounce) package instant French creamer
2 cups cream cheese, softened
1 (3 ounce) package frozen whipped topping, thawed
1 teaspoon vanilla extract
Bring a large pot of water to a boil over medium heat. Add cream cheese and cream cheese mixture and mix until fluffy; set aside.
Mix cream cheese and cream cheese mixture evenly into bottom of a 9x13 inch glass bowl. Fill bowl with whipped topping and pour in cream cheese mixture. Beat cream cheese mixture by hand, or in a small bowl using an electric mixer. Beat cream cheese mixture until smooth; pour filling into prepared pan. Cover loosely with plastic wrap. Chill overnight, turning once, in refrigerator.
Beat cream cheese filling until spreadable; spoon filling over cream cheese filling in cream cheese filling. Cover and chill in refrigerator.
Place cream cheese and cream cheese filling in a small bowl. Beat cream cheese filling until stiff. Cut a small circle in the center of each cream cheese cream filling; cut another small circle in the center of each cream cheese cream filling; fill holes with holes from cream cheese layers. Refrigerate until serving.
⭐ ⭐ ⭐ ⭐ ⭐