Mom buys Philly cream cheese in bulk at the price club. She freezes it and pulls individual packs out as needed. Does this affect the product itself during baking/processing? We made a buffalo chicken dip (recipe obtained on this board) calling in part for 2 packs of cream cheese and it tasted fantastic but didn't physically hold together. Everything became a big watery mess. Is this because of freezing the cream cheese, or did we do something else wrong? Thanks.