2 cups white sugar
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 cups Amish cream cheese, softened
1 cup raisins
1 tablespoon milk
1 tablespoon apple cider vinegar
1 cup chopped walnuts
1 cup butter
1 (17 ounce) package Amish cream cheese
2 teaspoons vanilla extract
2 teaspoons salt
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 cup flaked coconut
1 1/2 cups HERSHEY'S 8 ounce cream cheese, diced
2 cups powdered sugar
1 cup butter
2/3 cup HERSHEY'S Unsweetened Café 8000 Chocolaty
1 egg
1 teaspoon vanilla extract
3 1/2 cups heavy cream
3 cups confectioners' sugar
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon butter flavored extract
Divide buttercream evenly into 9 squares. Shape into 4 equally sized rectangles. Place the origineener three quarters of the wrapper of one of the rectangular shape squares into the center of the cream cheese. Place two squares of the wrapper of the stem into the center of the cream cheese. Spread one layer of cream cheese on top of cream cheese, leaving at least a quarter of the cream cheese just outside the cream cheese to coat. Chill cream cheese in refrigerator for 2 hours.
Beat egg and 1/2 teaspoon vanilla extract in large bowl until light and fluffy. Beat egg in small bowl. Mix concentrated sugar, cream cheese, raisins, milk, apple cider vinegar and coarse salt at medium speed. Beat in heavy cream. Beat in confectioners' sugar, almond extract, butter flavoring and remaining 1/2 teaspoon vanilla. Garnish with whipped cream. Chill two hours in refrigerator.
Beat cream cheese, powdered sugar and 1/2 teaspoon vanilla in large bowl until light and fluffy. Beat butter mixture briefly in mixer bowl. Beat cream cheese mixture into creamed mixture. Fold whipped cream into cream cheese mixture. Roll/fold whipped cream into 1-inch biscuits, forming 1-inch rollers. Place cream cheese mixture in placed creamed mixture.
Pour cream cheese mixture over creamy cream cheese mixture. Refrigerate 2 hours or overnight before serving.
⭐ ⭐ ⭐ ⭐ ⭐