Recipe by: Philadelphia Cream Cheese
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Very Good & Easy. You can make the filling ahead of time. I have made this recipe several times and it is always a big hit.
Easy to make and pretty to look at, but that's the best this has going for it. Being easy to make is not enough to call something great. What did this really need? The fat, flavor and crispines...
Very Good & Easy. You can make the filling ahead of time. I have made this recipe several times and it is always a big hit.
I have made these countless times. I have found that if you double the filling and spray the wontons with cooking spray BEFORE you fill and bake them, they are SOOOO GOOD! I also bake them at 37...
I found this recipe a while back and people always ask me to bring it. I've never had trouble with my wontons being too hard when I baked them like another memeber had posted. I have also made t...
I have made this many times and always get request for the recipe. I make mine into pockets by folding over into envelopes. These reheat well. I have never had them get hard. You can drop them i...
I served this at a party and the platter was quickly emptied. I made as directed except I followed another reviewer's advice and baked the empty wontons wrapper in the mini muffin pans for about...
Easy to make and pretty to look at, but that's the best this has going for it. Being easy to make is not enough to call something great. What did this really need? The fat, flavor and crispines...
These were good, but I will use less Miricle Whip next time. That flavor was a little too much for me. This also has much more crab than a typical Chinese restaurant crab rangoon. So if you...
These were very easy and delicious. My only complaint was that the bottoms got very greasy, but that's probably because I used regular cream cheese & mayo, both very fatty ingredients!
While the flavor of this was great, the texture wasn't. Maybe since I made these ahead of time so I wouldn't be preparing while my guests where there is why. The wontons got soggy, not crispy....