How many tablespoons is 1 (8 oz.) pkg. cream cheese ?

8 Answers

  • 2 tbsp = 1 oz

    so 8 oz is 16 tbsp

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    How many tablespoons is 1 (8 oz.) pkg. cream cheese ?

  • The Tablespoon measure is a volume measure and the 8 OZ on the package is a weight measure not a ounce by volume. To find the answer measure all three dimensions of the box and multiply 4.25x2.5x1.25 to find the cubic inches are about 13.28 cubic inches. 1 Tablespoon in the US is just over .9 cubic inches so divide the 13.28 / .9 = 14.7 Tablespoons My measurements are rough so approximately 15 Tablespoons per brick of Cream Cheese.

  • This makes for a great fruit dip for parties! 1 tin condensed milk 1 block of cream cheese 1 x 300ml carton of whipping cream Galliano to taste. Beat the cream cheese and condensed milk till it is smooth. Whip the cream and fold through the cream cheese/condensed milk mix Now add the Galliano! This is the best bit so don't be shy on it! Chop up your fruit - I have found strawberries banana and pineapple very popular as a dipping fruit or alternatively you could pour it over fruit salad as a sauce. Please keep it away from the kiddies though as it can be quite intoxicating!

  • if it's not whipped cream cheese it would be about 16 tablespoons. if it is whipped 8 oz. ends up being about 28 to 34 depending on how much air has been whipped into the cream cheese.

  • 6 1/2 is how much tablespoons

  • Tbsp To Oz

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    I love it too and I hope you like these recipes BACON, CREAM CHEESE JALAPENO PEPPERS 20 jalapeno peppers, halved and seeded 1-2 boxes cream cheese, softened 1-2 packages premium bacon, cut into halves Make sure jalapenos are halved and seeded. May need to wear rubber gloves when doing this to prevent burns. Stuff each half with cream cheese and wrap with a half piece of bacon. Cook in pre-heated oven at 350 degrees until bacon in done. You can adjust this recipe to make as many or as little as you need. CREAM CHEESE BROWNIES 4 squares unsweetened chocolate 3/4 cup (1-1/2 sticks) butter 2-1/2 cups sugar 5 eggs 1-1/4 cups flour 1 8 oz pkg cream cheese, softened Preheat oven to 350°F. Grease a 13x9-inch aluminum foil baking pan. Read through this recipe entirely before you begin, as you will need to divide ingredients into separate batters in order to create two layers. Microwave together the chocolate and butter on high setting 2 minutes. Stir in 2 cups of the sugar and blend well. Stir in 4 eggs and 1 cup of flour. Spread this mixture in the greased pan. Beat cream cheese, gradually adding remaining ingredients. Combine well. Spoon second mixture over batter already in pan. Swirl together lightly stirring with knife to create a marble-like pattern. Bake in Preheated 350 degree oven for 40 minutes or until toothpick has grainy fudge bits but is not clean, like in a cake. Be careful not to overbake. BLUEBERRY CREAM CHEESE DESSERT CRUST: 1 cup chopped pecans 1/2 cup butter, melted 1 cup flour FILLING: 8 ounces cream cheese, softened 1 cup powdered sugar 8 ounces Cool Whip TOPPING: 4 cups blueberries, fresh or frozen 1 cup sugar, divided 3 tablespoons cornstarch 1/4 cup water Combine crust ingredients; spread in a 9 x 13-inch pan and cook for 15 minutes at 350 F. Cool. Cream together the cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust. Combine 1/2 cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries. Cook over medium heat. stirring constantly, until thickened and translucent. Crush some of the blueberries as they cook. Remove from heat and add remaining sugar and blueberries. Cool. Spread over cream cheese filling and chill.

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