- 1 package (8 ounces) cream cheese, softened
- 3 to 4 tablespoons milk
- In a small bowl, beat the cream cheese. Gradually beat in milk until light and fluffy. Serve on toast, English muffins or bagels. Yield: 1-1/2 cups.
Originally published as Whipped Cream Cheese in Cookin' Up Country Breakfasts Cookbook 1994, p50
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