Rum-Almond Cheesecake Dip

recipe
Refrigerated cheesecake filling is sold in a tub near the cream cheese. It is fully cooked and ready to use. Serve this incredibly easy but equally impressive dessert dip with sliced pears, apricots, cherries, strawberries, and assorted cookies.

Yield:

Makes 3 cups

Recipe from

Recipe Time

Prep: 5 Minutes

Ingredients

1 (24.2-oz.) container ready-to-eat cheesecake filling
3 to 5 tsp. spiced rum
1/2 teaspoon almond extract

Preparation

1. Stir together all ingredients. Cover and chill until ready to serve.

Note: For testing purposes only, we used Philadelphia Ready-To-Eat Cheesecake Filling.

Note:

October 2007
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