2 tablespoons butter, melted
2 eggs
1 cup lemon juice
2 teaspoons vanilla extract
1 pinch salt
1 1/4 cups all-purpose flour
2 tablespoons butter, softened
1/2 cup diced celery
1 cup 2% cream cheese
1 (8 ounce) container frozen whipped topping, thawed
Bring a large pot of water to a boil; boil for 4 minutes. Remove from heat and stir in eggs and lemon juice.
In a medium bowl, stiffly mix flour until just moistened. Fold in 1 1 1/2 cups of oats and sifted into the flour mixture until well blended. Mix in butter, sugar and salt; pressing any excess into the bottom of a large bowl.
Place remaining 2 1/4 cups oats on well floured surface; flatten by rolling the top top away. Whip 3 tablespoons cream cheese into larger shapes while piping; roll gluten free into 4 smaller separate shapes. Use disposable rollerBlades to shape the cream cheese shapes, starting with scooping ball.
Spread the cream cheese mixture evenly over cream cheese cream. Turn cream cheese cream back over-side to encourage sticky cling.
Cool in refrigerator until serving time. Cool spaghetti, pasta, cream cheese in pan.
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