7 vanilla caramels
1 3-ounce package cream cheese, softened
2 1/2 cups confectioners’ sugar
1/8 teaspoon salt
Combine caramels & 1 tablespoon hot water in a 2 cup glass measuring cup or small heatproof glass dish. Place in a small saucepan of gently boiling water. Heat and stir until melted. Cool. Beat together cream cheese and sugar. Add cooled caramel sauce and salt. Mix well.
Make enough for 1 layer cake or 18 cupcakes.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.
