2 (8 ounce) packages cream cheese
1 (12 ounce) container frozen whipped topping, thawed
1/2 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package cream cheese, softened
1/4 cup Parmesan cheese
5 ounces cream cheese, softened
1 cup mayonnaise
1 cup water
1/4 cup white sugar
In a medium, nonporous bowl, beat cream cheese, Parmesan cheese, pepper and pepper. Spread over each of 8 ice cube trays or lightly greased cookie sheets.
Bake in preheated oven for 13 to 15 minutes, until golden brown.
Using a knife, carve each ice cube into one-inch balls with a sharp and large knife, using half of each cookie to make three circles. Starting with the center, spread about one-third of the cream cheese mixture over the center circle, topping with another tablespoon of the cream cheese, keeping track of the edges by carefully pressing on the filling.
Starting with the other end of the ice cube, layer in the Parmesan cheese. Using a fork, break off a section of frozen pastry and scoop out the cream cheese. Fold in half. Spread half of the cream cheese over the cream cheese layer. Fold in the remaining 5 tablespoons the cream cheese mixture over the cream cheese.
Tint the remaining cream cheese with a green onion. Spread the other half of cream cheese mixture over the layer of cream cheese and cheese. Repeat until all the filling is used up.