I don’t know if this is common knowledge or not, but it doesn’t work – the cream cheese sort of separates and turns grainy when you thaw it out, turns into nasty dry particles mixed with liquid.
agree with bat guano — i froze philly cream cheese in foil block. yuk. even at room temp. maybe ok for cheesecake….can’t say….but it just was bad texture…
The sell by date on cream cheese is usually 6 months away, so why even freeze it?
i’ll bet if it is still in it’s original foil seal, it will last a veeeeerrrrrry long time…..
about freezing the pumpkin roll, why not wrap really well and just refrigerate? i would hesitate (BIG TIME) to freeze it.
Actually, I do it all the time with very little ill effects.
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