One Pillsbury recipe that uses cream cheese is strawberry-filled lemon cream cheese bars. Another Pillsbury recipe that uses cream cheese is creamy smoked salmon cups.
To make strawberry-filled lemon cream cheese bars, cut 1/2 cup of softened butter into 1 box of lemon cake mix until it is crumbly. Add 1/2 cup of finely chopped almonds to the mixture. Reserve 1 cup of the mixture for the topping, and press the remaining mixture into the bottom of a greased 13 x 9-inch pan.
To make the filling, use an electric mixer to beat together 8 ounces softened cream cheese, 1/4 cup sugar, 1/4 cup flour, 1/8 teaspoon salt and 1 egg until well-blended. Add 1/2 cup thawed, concentrated frozen margarita mix. Pour the prepared filling over the base, and top it with the reserved base mixture. Bake at 350 degrees Fahrenheit for 34 to 41 minutes.
To make creamy smoked salmon cups, spray 48 mini muffin cups with cooking spray, and press 2-inch squares of Pillsbury refrigerated crescent roll dough into each cup. To make the filling, mix 4 ounces softened cream cheese and 1/2 cup sour cream until completely blended. Mix in 1 teaspoon lemon-pepper seasoning, 2 tablespoons chopped chives, 2 teaspoons small capers and 1/4 teaspoon salt. Stir in 4 ounces of flaked smoked salmon and 10 ounces of thawed, frozen corn and butter sauce. Fill each cup with 1 tablespoon of filling, and bake the cups at 375 degrees Fahrenheit for ten to 18 minutes.