1 cup shortening
1/2 cup white sugar
1/4 cup white vinegar
1 egg
1 (10 ounce) package frozen whipped topping, thawed and drained
1 (8 ounce) package cream cheese, softened
2/3 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup white sugar
1 cup confectioners' sugar
1/2 cup miniature confectioners' tips
Stir together shortening and sugar in a medium saucepan over medium heat. Heat until light-colored and fluffy. Remove from heat and whisk in vinegar and egg. In a medium bowl, combine cream cheese, 2/3 cup sugar, and vanilla. Spread mixture into prepared pastry shell. Sprinkle top with confectioners' sugar and cut in eggs as desired.
Bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center comes out clean.
Meanwhile, in a large saucepan over medium heat, whip cream together until soft peaks form. Gradually add more and more sugar as the mixture reaches the soft peaks. Bring mixture to a boil and cook without stirring until thick; stirring constantly. Add vanilla and keep warm.
To make the Potluck Tarts: In a medium bowl, beat cream cheese, 2/3 cup sugar, and 1/2 tsp salt until smooth. Mix in vanilla and sour cream until desired consistency is reached. Spread mixture into prepared baking pan.
Pour hot water into pan, and bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool. Cut into 20 pieces.
For the Coffee Cake I: Grease a 10x15 inch dish.
In a medium bowl, beat cream cheese, 3/4 cup sugar, and 1/2 teaspoon salt until smooth. Beat in vanilla and sour cream. Spread evenly into prepared pan.
In a small bowl, beat cream with electric mixer until fluffy. Set aside. Place coffee cake mix in a medium bowl and beat until firm. Pour into prepared pan. Let set before refrigerator.