This recipe makes a little over 2 cups of sauce.  You can sub half-n-half for the heavy cream if you’d like, or you can even use milk.  It won’t be as rich this way, but I guarantee it will still be better than any jarred sauce!  This will thicken up a lot in the fridge, but it should thin out some when you heat it.  You can add more cream or milk if needed.

If you’re having a hard time getting your cream cheese and butter to mix together smoothly (this has happened to me before), just go ahead and add the cream and keep whisking.  When the cream cheese is cold, it will take longer to break down.  It’s best to use room temp ingredients, but sometimes time just doesn’t permit.  Don’t worry, it should eventually break down and become smooth.  Be patient with it, and make sure not to get the sauce pan too hot.  Keep it at medium-low to medium to heat the entire time.  You don’t want the sauce to boil at any point.

Ditch the jarred sauce.  You’ll be glad you did.