Desserts

                             

 

 

Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake recipe 

What You Need

38 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/4 cup  finely chopped PLANTERS Pecans
1/4 cup butter or margarine, melted
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 can  (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp.  vanilla
4 eggs

Make It

HEAT oven to 325°F

MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.

BAKE 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Kraft Kitchens Tips

Variation Using Fresh Pumpkin
To prepare cheesecake with fresh pumpkin, substitute 1 cup mashed cooked fresh pumpkin for the 1 can (15 oz.) pumpkin. Prepare crust and batter as directed, adding 3 Tbsp. flour with the cream cheese and 1 container (8 oz.) BREAKSTONE'S OR KNUDSEN Sour Cream with the pumpkin. Bake at 325ºF for 1 hour and 15 min. or until center is almost set. Continue as directed.
How to Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Copied from Kraft Foods.com

Strawberry Cake

 
Strawberry Cake 
recipe by: kraft
 
1 pkg. (2-layer size) white cake mix
1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin
4 eggs
1 cup  oil
1/4 cup water
1 cup  mashed fresh strawberries, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup  powdered sugar
2 cups thawed COOL WHIP Whipped Topping
HEAT oven to 350°F.

COMBINE cake mix and dry gelatin mix in large bowl. Add eggs, oil, water and 3/4 cup strawberries; beat with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Meanwhile, drain remaining strawberries.

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in sugar. Add drained berries; mix well. Whisk in COOL WHIP. Stack cake layers on plate, spreading 1 cup COOL WHIP mixture between layers. Frost top and side with remaining COOL WHIP mixture. Keep refrigerated.

Copied from Kraft Foods.com

CRANBERRY FIGGY PUDDING

 
1 1/2 cups all purpose flour
1 t baking power
1/2 t baking soda
1/2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground mace
1/2 t ground ginger
1 cup shredded carrots
1 cup chopped cranberries
1 cup packed brown sugar
1/2 cup cooking oil
1/2 cup honey
2 beaten eggs
Orange Hard Sauce (recipe follows)
 
In large bowl combine flour, baking power, soda, spices, and 1/4 t salt.   In bowl, combine carrots, cranberries, brown sugar, oil, honey, and eggs.   Add wet mixture to dry ingredients and mix well.   Pour into greased 7-cup tube mold.   Bake in 350 degree oven 40 to 45 minutes or till pudding tests done.   Cool, remove from pan.  Serve with Orange Hard Sauce
 
Makes 8 to 10 servings
 
To reheat, wrap pudding in foil; heat in 350 degree oven about 30 to 45 minutes.
 
ORANGE HARD SAUCE
In small mixer bowl, beat together 1/4 cup butter or margarine, softened, and 1 cup sifted powdered sugar.   Beat in 1/4 t finely shredded orange peel and 1 T orange juice.   Spoon into small serving bowl; chill.  
 
Makes 1/2 cup.

This comes from Gordon Bieberle, brother-in-law of Paula Bliss Bieberle

Lime Yogurt Pie
 

I package (3 ounces) sugar free lime gelatin
2 cartons (6 ounces each) key lime pie yogurt
1 carton thawed Cool Whip
1 graham cracker crust
 
In a bowl combine gelatin powder and yogurt.  Fold in Cool Whip   Spread into crust and refrigerate for at least 20 minutes before serving.
 
I have used raspberry gelatin and raspberry yogurt or black cherry gelatin and black cherry  yogurt and put into a chocolate pie crust

In a recipe email exchange Sherry Bliss Cole got this recipe from Retta Morris

Strawberry Margarita Frozen Squares

Crust
1 1/2 cup crushed pretzels
1/2 cup butter or margarine, melted

Filling
24 oz tub frozen strawberries in syrup, thawed
1 can (14 oz) sweetened condensed milk
1/2 cup concentrated margarita mix

1 cup whipping cream, whipped

 Fresh strawberries for garnish

1.     In a small bowl, mix all crust ingredients.  Press firmly in bottom of ungreased glass pan.  Refrigerate while making filling.

2.     In large bowl mash strawberries until broken into small pieces.

Beat in condensed milk and margarita mix until well blended.  Fold in whipped cream.  Pour into crust-lined pan.  Freeze at least 3 hours or until firm.  Cut into squares and garnish with fresh strawberries.

Shared by Dave and Claudia Peebler

Frozen Grasshopper Squares

Frozen Grasshopper Squares
Prep Time:
15 min
Total Time:
3 hr 30 min
Makes:
16 servings
 
28 OREO Chocolate Sandwich Cookies, divided
1 container  (1-1/2 qt.) mint-chocolate chip ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 square  BAKER'S Semi-Sweet Chocolate, grated
 
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.

SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.

FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.

Kraft Kitchens Tips

How to Make Mess-Free Cookie Crumbs
Crushing cookies into crumbs can be a messy task. To keep the crumbs contained, place the whole cookies in a resealable plastic bag. Squeeze the air from the bag, then seal the bag. Run a rolling pin back and forth over the cookies until finely crushed.
Substitute
Make this your own family classic by preparing with your favorite ice cream flavor, such as strawberry or rocky road.

Copied from Kraft Foods.com

Banana Pudding Squares 

Banana Pudding Squares 
 
Prep Time:
30 min
Total Time:
3 hr 30 min
Makes:
24 servings
 
35 Reduced Fat NILLA Wafers, finely crushed
1/4 cup  (1/2 stick) margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup  powdered sugar
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed, divided
3   bananas
2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
3 cups  cold fat-free milk
1/2 square BAKER'S Semi-Sweet Chocolate, grated
 
COMBINE crumbs and margarine; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.

MIX Neufchatel cheese and sugar in medium bowl until blended. Stir in 1-1/2 cups COOL WHIP; spread carefully onto crust. Cut bananas crosswise in half, then cut each piece lengthwise in half. Arrange over Neufchatel cheese mixture.

BEAT pudding mixes and milk with whisk 2 min. Spoon over bananas. Spread with remaining COOL WHIP; sprinkle with chocolate. Refrigerate 3 hours before cutting to serve.

How to Evenly Spread COOL WHIP over Dessert
Stir remaining COOL WHIP gently in tub until creamy; spoon small dollops over dessert. Use small metal spatula to spread COOL WHIP over dessert.
How to Easily Remove Dessert from Dish
Line dish with foil before using, with ends of foil extending over sides of dish. Prepare recipe and refrigerate as directed. Use foil handles to remove dessert from dish before cutting into squares to serve.
Makeover - How We Did It
We've made over this favorite dessert to save you 80 calories and 13 g of fat per serving compared to the traditional recipe. We used Reduced Fat NILLA Wafers and margarine instead of flour, butter and peanuts for the crust. In addition, we cut the amount of sugar and chocolate in half and used better-for-you products in the creamy layers. These simple changes result in a great-tasting dessert that can save you both fat and calories!

Copied from Kraft Foods.com

Triple-Layer Peanut Butter Brownies

 
 
Prep Time:
40 min
Total Time:
2 hr 10 min
Makes:
Makes 32 servings.
What You Need
 
1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)
1 cup  cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup  creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups  COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate
1/2 cup  PLANTERS Dry Roasted Peanuts, coarsely chopped
Make It
 
PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD pudding mixture over brownies.

MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

Kraft Kitchens Tips
 
Substitute
Prepare using JELL-O White Chocolate Flavor Instant Pudding.

Copied from Kraft Foods.com

Shortcut Carrot Cake  

Shortcut Carrot Cake
Prep Time:
30 min
Total Time:
1 hr
Makes:
18 servings
1 pkg. (2-layer size) spice cake mix
2 cups  shredded carrots (about 1/2 lb.)
1 can (8 oz.) crushed pineapple, drained
1 cup  PLANTERS Chopped Pecans, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups  powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350°F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.

MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.

PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.

Kraft Kitchens Tips

Size-Wise
Looking for a simple dessert to serve at a party? This quick version of a classic serves 18 people.
Substitute
Substitute yellow cake mix plus 2 tsp. ground cinnamon for the spice cake mix.
For a Decorative Design
Use a toothpick to draw 4 diagonal lines across top of cake; sprinkle remaining 1/4 cup pecans over lines.

Copied from Kraft Foods.com 

Our Mother (Wanda Bliss) used to make this for us when we were small. You must use CLEAN snow
 (you know what they say about yellow snow?) and not the first snow of the season either.
Shared by Sherry Bliss Cole, Paula Bliss Bieberle and Paul Bliss Jr.

Just click on the name of the cookie and bam the recipe is there. Good to keep handy

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Thanks to Mary Taylor Johnson

Banana Split Cake

Prep Time: 15 min
Total Time: 5 hr 15 min
Makes: 24 servings, one piece each
 

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
 
MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.
 

KRAFT KITCHENS TIPS


Size-Wise
This banana split-inspired dessert makes a great treat to share with friends and family.

Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling; and COOL WHIP LITE Whipped Topping.

Copied from Kraft Foods.com 

Triple Berry Cheesecake Tart

Prep Time: 15 min
Total Time: 3 hr 30 min
Makes: 10 servings

 

1-1/4 cups finely crushed NILLA Wafers (about 45 wafers)
1/4 cup (1/2 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 cup thawed COOL WHIP Whipped Topping
2 cups mixed berries (raspberries, sliced strawberries and blueberries)
3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin
1 cup ice cubes
 
MIX wafer crumbs and butter in small bowl until well blended. Press onto bottom and up side of 9-inch tart pan. Place in freezer while preparing filling.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Arrange berries over cream cheese filling. Cover and refrigerate.
STIR boiling water into dry gelatin mix in medium bowl 2 min. until completely dissolved. Add ice cubes; stir until ice is completely melted. Refrigerate about 15 min. or until slightly thickened (consistency of unbeaten egg whites.) Spoon gelatin over fruit in pan. Refrigerate 3 hours.
 

KRAFT KITCHENS TIPS


Size-Wise
This colorful, berry dessert makes a great treat to share with friends and family.

How to Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened

.
Copied from Kraft Foods.com  

Frozen Chocolate "Soufflés"

Prep Time: 10 min
Total Time: 5 hr 10 min
Makes: 8 servings, one "soufflé" each


 

3 cups milk
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping
16 OREO Chocolate Sandwich Cookies, chopped (about 2 cups)
8 maraschino cherries
 
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping.
SPOON 2 Tbsp. of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups. Cover evenly with half of the pudding mixture. Repeat layers. Cover with foil.
FREEZE 5 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry. Store leftovers in freezer.
 

KRAFT KITCHENS TIPS


Healthy Living
Save 80 calories per serving by preparing as directed with fat-free milk, JELL-0 Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Chocolate Sandwich Cookies.

Variation
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling and CHIPS AHOY! Real Chocolate Chip Cookies.

.
Copied from Kraft Foods.com   

Frozen Lemonade Squares

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: Makes 9 servings, one square each.


 

18 squares HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
1/3 cup margarine or butter, melted
1 qt. (4 cups) frozen vanilla yogurt, softened
1 can (6 oz.) frozen lemonade concentrate, thawed
1/2 cup thawed COOL WHIP LITE Whipped Topping
 
MIX graham crumbs and margarine. Press firmly onto bottom of 9-inch square pan.
BEAT yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.
FREEZE 4 hours or until firm. Cut into squares. Top each square with a dollop of whipped topping. Garnish with fresh mint sprigs and lemon slices, if desired. Store leftover dessert in freezer.
 

KRAFT KITCHENS TIPS


Size-Wise
Looking for a special treat? Try a serving of this cool lemony dessert.

Jazz It Up
Serve this refreshing dessert with fresh raspberries.

Copied from Kraft Foods.com

PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 16 servings, one piece each


 

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
2 Tbsp. sugar
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2 cup sugar
1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
 
LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
BEAT Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining whipped topping. Store any leftover cheesecake in refrigerator.
 

KRAFT KITCHENS TIPS


Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. This cheesecake makes enough for 16 servings.

Variation
Omit mixed frozen berries. Add 3 cups fresh mixed berries and additional 1/4 cup sugar to Neufchatel cheese mixture, mixing with electric mixer on medium speed until well blended.

Copied from Kraft Foods.com   

Frosty Orange Dream Squares

Prep Time: 20 min
Total Time: 3 hr 20 min
Makes: 24 servings, one square each


 

40 NILLA Wafers, finely crushed (about 1-1/2 cups)
1/4 cup (1/2 stick) butter, melted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups orange sherbet, softened
 
LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs and butter. Press firmly onto bottom of prepared pan; set aside until ready to use.
ADD milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 min. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon evenly over pudding layer; cover.
FREEZE at least 3 hours or overnight. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftover dessert in freezer.
 
KRAFT KITCHENS TIPS


Substitute
Prepare as directed, using lemon or lime sherbet.

Substitute
Prepare as directed, using COOL WHIP LITE Whipped Topping.

Copied from Kraft Foods.com  

Easy Banana Cream Pie

Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 8 servings


 

2 medium ripe bananas, sliced
1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)
2-1/2 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
2 cups thawed COOL WHIP FREE Whipped Topping, divided
 
PLACE half of the banana slices on bottom of crust. Set remaining banana slices aside.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.
REFRIGERATE 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.
 

KRAFT KITCHENS TIPS

Easy Chocolate Banana Cream Pie
Prepare as directed, using JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling.

Copied from Kraft Foods.com  

Banana Pudding Squares

Prep Time: 30 min
Total Time: 3 hr 30 min
Makes: 24 servings


 

35 Reduced Fat NILLA Wafers, finely crushed
1/4 cup margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2 cup powdered sugar
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
3 medium ripe bananas
3 cups fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 square BAKER'S Semi-Sweet Baking Chocolate, grated
 
COMBINE wafers and margarine; press firmly onto bottom of 13x9-inch dish.
MIX Neufchatel cheese and powdered sugar until well blended. Stir in 1-1/2 cups of the whipped topping. Spread evenly over crust; set aside. Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange over Neufchatel cheese mixture.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spoon over bananas. Spread with remaining whipped topping. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving. Store leftover dessert in refrigerator.
 

KRAFT KITCHENS TIPS


How to Easily Remove Dessert from Dish
Line dish with foil before using, with ends of foil extending over sides of dish. Prepare recipe as directed. When ready to serve, remove dessert from dish, using foil handles. Cut dessert into pieces as directed.

Substitute
Prepare as directed, using JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling.

Copied from Kraft Foods.com 

Sparkling Tree Cakes

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 16 servings, one tree each


 

1 pkg. (2-layer size) yellow cake mix
1/4 tsp. green food coloring
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
16 peppermint sticks (3-inch)
1/2 cup BAKER'S ANGEL FLAKE Coconut
2 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
Assorted Christmas candies
Colored sugar
 
PREHEAT oven to 350°F. Lightly grease and flour two 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Tint batter green with food coloring. Pour evenly into prepared pans.
BAKE as directed on package. Cool in pans 10 min.; remove to wire rack. Cool completely.
BEAT cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add whipped topping; stir until well blended. Spread evenly onto tops and sides of cakes.
CUT each cake into eight wedges to resemble Christmas trees. Insert peppermint stick into bottom of each cake for the tree trunk. Decorate trees with remaining ingredients. Store in refrigerator.
 

KRAFT KITCHENS TIPS


Size-Wise
With their built-in portion control, these cakes make a great holiday treat!

Copied from Kraft Foods.com 

White Chocolate Fudge
 
Prep Time: 20 min
Total Time: 2 hr 20 min
Makes: 4 dozen pieces or 24 servings, 2 pieces each


 
2 pkg. (6 squares each) BAKER'S Premium White Baking Chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped PLANTERS Almonds, toasted
1/2 cup dried cranberries
1 Tbsp. grated orange peel
 
 
LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.
SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.)
 

KRAFT KITCHENS TIPS
 


Variation
Prepare as directed, substituting 1 cup toasted PLANTERS Chopped Pecans for the almonds and 1/2 cup each chopped red and green candied cherries for the cranberries.

Note
This fudge makes a great treat for teachers. Don't forget to include a copy of the recipe with your gift!

Copied from Kraft Foods.com  

PHILADELPHIA New York-Style Strawberry Swirl Cheesecake

Prep Time: 15 min
Total Time: 5 hr 25 min
Makes: 16 servings, one piece each



 

1 cup HONEY MAID Graham Cracker Crumbs (about 6 HONEY MAID Honey Graham Crackers)
3 Tbsp. sugar
3 Tbsp. butter, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1/3 cup seedless strawberry jam
 
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
 

 
KRAFT KITCHENS TIPS


Healthy Living
Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Substitute
Substitute 1 bag (16 oz.) frozen fruit, thawed, drained and pureed, for the 1/3 cup jam.

Copied from Kraft Foods.com 

Pumpkin Swirl Cheesecake

Prep Time: 20 min
Total Time: 5 hr 15 min
Makes: 16 servings, one slice each



 

25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
 
 
PREHEAT oven to 325°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
 

KRAFT KITCHENS TIPS


Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until slightly softened.

Copied from Kraft Foods.com

Frozen Chocolate Mousse Squares

Prep Time: 15 min
Total Time: 6 hr 15 min
Makes:
16 servings, 1 square each


 

12 OREO Chocolate Sandwich Cookies, crushed
1/4 cup (1/2 stick) butter or margarine, melted
2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping
 
MIX crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.
BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.
FREEZE at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.
 

KRAFT KITCHENS TIPS

Easy Cleanup
Place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon. No mess to clean up!

 Copied from Kraft Foods.com

 

Key Lime Margarita Pie

Prep Time: 15 min
Total Time:
6 hr 15 min
Makes:
10 servings


 

1-1/4 cups crushed pretzels
1/4 cup sugar
6 Tbsp. butter or margarine, melted
1 can (14 oz.) sweetened condensed milk
1/2 cup lime juice
1 env. KOOL-AID Lemon Lime Unsweetened Soft Drink Mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
 
MIX crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
COMBINE condensed milk, lime juice and drink mix in large bowl until well blended. Remove 1/2 cup whipped topping; set aside. Gently stir in remaining 2-1/2 cups whipped topping. Pour into crust.
FREEZE 6 hours or overnight. Let stand at room temperature 15 min. or until pie can be cut easily. Garnish with reserved whipped topping before serving. Store leftover pie in freezer.
 

KRAFT KITCHENS TIPS


Size It Up
Balance your food choices throughout the day so you can enjoy a serving of this sweet summer treat.

Make it Easy
Dip pie plate into warm water just to rim, for 30 sec. for easy serving.

 Copied from Kraft Foods.com

Banana Brownies

Prep: 10 min.
Bake: 35 min.
Makes: 48 pieces


Ingredients

3/4 cup butter or margarine, divided
8 whole graham crackers (approx.)
6 BANANAS, divided
4 medium eggs
2 cups sugar
2 teaspoons vanilla extract
1-1/3 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 cup chopped walnuts

Directions

PREHEAT oven to 350 degrees F.

MELT 1/4 cup butter and put into 13x9-inch pan, tip to coat. Cover bottom of pan with a single layer of whole graham cracker (they may be cut with a serrated knife, if necessary).

MASH enough banana to make 1 cup mashed banana, set aside. Thinly slice the remaining bananas and arrange on graham crackers. Add to the mashed banana, 1/2 cup melted butter, eggs, sugar, and vanilla. Sift in flour, cocoa and backing powder. Stir just to blend. Pour carefully into prepared pan. If desired, sprinkle with walnuts.

BAKE 30 to 35 minutes or until set in center. Cool, cut into squares or bars.

Shared By a Friend of Sherry's, Mary White

S'Mores Dessert Squares
 

 

Prep Time: 30 min
Total Time:
3 hr 31 min
Makes:
24 servings, 1 square each


 

64 NILLA Wafers, divided
5 Tbsp. butter, melted
3 Tbsp. sugar
3-1/4 cups cold milk, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 pkg. (4-serving size each) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping
1-1/2 cups JET-PUFFED Miniature Marshmallows
1/2 square BAKER'S Semi-Sweet Baking Chocolate, grated
 
PREHEAT oven to 350°F. Finely crush 40 of the wafers; place in medium bowl. Add butter and sugar; mix until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 8 min. or until lightly browned; set aside.
POUR 1-1/4 cups of the milk into medium bowl. Add dry chocolate pudding mix. Beat with wire whisk 2 min. or until well blended. Spread over crust; top with remaining 24 wafers. Pour remaining 2 cups milk into large bowl. Add dry white chocolate pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Spread over wafer layer in pan. Refrigerate at least 3 hours or until set.
PREHEAT broiler just before serving. Top dessert evenly with marshmallows. Broil 1 min. or until marshmallows are puffed and lightly browned. Sprinkle with chocolate. Cut into 24 squares. Serve immediately. Store leftover squares in refrigerator.
 
KRAFT KITCHENS TIPS
 


Great Substitute
Substitute JELL-O Vanilla Flavor Instant Pudding & Pie Filling for the white chocolate flavor pudding and pie filling mix.

Take Along Tips
Assemble dessert in 13x9-inch disposable foil pan. Wrap tightly in plastic wrap and refrigerate as directed. Store in an insulated cooler packed with plenty of ice or frozen gel packs to take along to your party destination. Uncover and top with the marshmallows just before serving, then broil as directed.
                                                                                                                    Copied from Kraft Foods.com




 

Black-Bottom Banana Cream Pie
 

Prep Time:
30 min
Total Time:
4 hr 30 min
Makes:
8 servings
6 Tbsp. butter or margarine, divided
25 NILLA Wafers, finely crushed (about 1-1/4 cups crumbs)
2 Tbsp. sugar
4 squares BAKER'S Semi-Sweet Baking Chocolate
2 large bananas, sliced
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-3/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
 
MELT 1/4 cup (4 Tbsp.) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp. of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
MICROWAVE chocolate and remaining 2 Tbsp. butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.
PREPARE dry pudding mix with 1-3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refrigerator.

Copied from Kraft Foods.com


Luscious Four-Layer Pumpkin Cake
 

Prep Time: 20 min
Total Time:
42 min
Makes:
16 servings



 
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup vegetable oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel topping
1/4 cup chopped PLANTERS Pecans
 
PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
BAKE 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in whipped topping.
REMOVE cake layers from pans; cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel sauce and pecans. Store in refrigerator.
 

How To Slice and Stack Cake Layers
Place 1 of the cooled cake layers on a serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make 2 layers. Remove the top layer by sliding it onto a 9-inch round cardboard circle. Frost the cake layer on the serving plate with 1/3 of the whipped topping mixture, then slide the top half of the split cake layer from the cardboard circle onto the frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat the process of transferring the cake layers to the stacked cake layers on plate using the cardboard circle.

Copied from Kraft Foods.com

Chocolate Covered OREO® Cookie Cake
 

Prep Time: 20 min
Total Time:
50 min
Makes:
16 servings
 

1 pkg. (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup butter, cut up
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Chocolate Sandwich Cookies, coarsely crushed
 
PREHEAT oven to 350°F. Prepare and bake cake mix as directed on package in 2 (9-inch) round cake pans. Cool in pans 5 min. Invert onto wire rack; remove pans. Cool completely.
MELT chocolate in small microwaveable bowl on HIGH 1 to 2 min. or until chocolate is melted, stirring after 30 sec. Blend in butter. Set aside to slightly thicken, about 5 min.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place 1 of the cake layers on serving plate, top-side down. Spread top of layer evenly with cream cheese mixture. Top with remaining cake layer, top-side up. Spoon glaze over top of cake.
 

KRAFT KITCHENS TIPS

Size It Up
Enjoy a serving of this indulgent cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.

Copied from Kraft Foods.com


 

Cafe Ladyfinger Dessert


 
Prep Time: 20 min
Total Time:
1 hr 20 min
Makes:
12 servings
 
 
2 pkg. (3 oz. each) ladyfingers, split, separated
1 cup freshly brewed strong MAXWELL HOUSE Coffee or YUBAN Coffee, any variety, at room temperature, divided
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese
2 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
 
BRUSH cut side of ladyfingers with about 1/4 cup of the coffee. Place ladyfingers on bottom and up side of 2-quart serving bowl.
BEAT cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth. Gradually beat in milk until smooth. Add pudding mixes. Beat with wire whisk until blended. Gently stir in 1/2 of the whipped topping. Spoon into prepared bowl; cover.
REFRIGERATE 1 hour or until ready to serve. Top with remaining whipped topping.
 

KRAFT KITCHENS TIPS

Take a Shortcut
: Substitute 2 tsp. MAXWELL HOUSE Instant Coffee, dissolved in 1 cup hot water, for freshly brewed coffee.

Copied from Kraft Foods.com

"Mini  Mud  Pies"    

1.  Chocolate  graham  crackers
 
2.  Coffee  flavored  ice cream
 
    Place  chocolate  flavored  graham  crackers  on  a  tray,   as the bottom  layer,  apply  coffee flavored  ice cream on  the  graham cracker,  until each  graham cracker  has ice cream on it,  then  apply  graham  crackers on top  of the ice cream.  When you are done,  place the tray  in the freezer for twenty minutes.   If you want them for future eating, put them in a bag and in the freezer  for whenever you want them.     
 Shared by Gary Huck

Black Forest Stuffed Cupcakes

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
2 Tbsp. sugar
1 can (20 oz.) cherry pie filling, divided
1-1/2 cups thawed COOL WHIP Whipped Topping


PREHEAT oven to 350°F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
REMOVE 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.
BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.
 

Kraft food&family 


No Oven Peanut Butter Squares

1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1-1/2 cups NABISCO Graham Cracker Crumbs
1 cup peanut butter
12 squares BAKER'S Semi-Sweet Baking Chocolate

LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
MELT butter in large microwaveable bowl on HIGH 45 sec. until melted. Stir in sugar, crumbs and peanut butter; mix well. Spread mixture into prepared pan.
MELT chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until smooth, stirring after 1 min. Cool chocolate slightly, then pour over peanut butter mixture in pan. Cool. Cut partially through mixture to mark 48 squares. Refrigerate 1 hour or until set. Lift from pan, using foil handles. Cut all the way through mixture into squares.

Kraft food&family 

I went to a Retiree Picnic last Saturday evening and a friend brought this yummy pie so thought I would share it with you---Sherry

Pineapple Pie
1 large box of vanilla instant pudding
1 can (16 oz) crushed pineapple, drained
1 small container sour cream

Mix all ingredients and place in a graham cracker crust. Top with desired amount of
cool whip and sprinkle with finely chopped pecans.
Optional bottom layer--You can slice bananas or fresh strawberries

 
                                                                    Pear-Almond Tart
 
Source: Better Homes and Gardens
 

Makes 10 servings
Prep: 25 minutes
Bake: 45 minutes

 

Ingredients
   Nonstick cooking spray
1  cup unblanched whole almonds, toasted
2/3  cup sugar
1/2  cup milk
5  tablespoons butter, melted
1/4  cup all-purpose flour
3   eggs
1  teaspoon vanilla
1/2  teaspoon ground cinnamon
1/4  teaspoon salt
1/4  teaspoon ground nutmeg
2   ripe medium pears
2  tablespoons sugar
   Ice cream or whipped cream (optional)
 
Directions
1. Preheat oven to 375 degree F. Lightly coat a 10-inch quiche dish with cooking spray; set aside. In a food processor combine the toasted almonds and the 2/3 cup sugar; cover and process until nuts are ground. Add milk, butter, flour, eggs, vanilla, cinnamon, salt, and nutmeg. Cover and process with several on-off turns until combined. Pour the mixture into prepared quiche dish. Set aside.
2. Core and quarter the pears. Place pear quarters, skin side up, on a cutting board. Slice thinly, cutting from bottom end almost to, but not through, the stem end; do not separate slices. Arrange pears in nut mixture, fanning slices slightly. Sprinkle with the remaining 2 tablespoons sugar.
3. Bake for 45 to 50 minutes or until surface is puffed and browned. If edges brown faster than center, cover edge with foil the last 10 minutes to prevent overbrowning. Loosen edges; serve warm or cool with ice cream or whipped cream, if desired. Makes 10 servings.

BANANA SPLIT PUDDING

1 box instant French Vanilla pudding                    l can crushed pineapple, in its
2 cups milk                                                              own juice, slightly drained
1/2 cup sour cream                                                   vanilla wafers
1 (12 oz) container Cool Whip                               1/3 cup roasted pecans, optional
2 bananas, sliced (soak in pineapple juice)

Mix pudding and milk.  Let stand 5 minutes.  Gently fold in sour cream.  Place layers of wafers in dish, then a layer of the 2 bananas and 1/2 of the pudding.  Repeat layering using pineapple instead of bananas.  Top with Cool Whip.  Sprinkle nuts on top.  Chill.  From:  Kansas Country Living Magazine

Cheesecake
 

This easy cheesecake bakes in 35 minutes.  Spread the sour cream on top while the pie is still hot.
 
2 - 8 oz pkgs cream cheese, softened
2/3 cup sugar
1/4 teaspoon almond extract
************
3 eggs
************
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla
baking chocolate (optional)
 
In mixer bowl beat together cream cheese, the 2/3 cup sugar & the almond extract till fluffy.  Add eggs, one at a time, beating after each at low speed just until blended.  Pour into an un-greased 9 inch pie plate.  Bake in 350 oven for 35 minutes or till set & knife inserted just off center comes out clean.  Stir together sour cream, the 3 tablespoons sugar,  & the vanilla; carefully spread atop hot pie.  Cool.  Using vegetable peeler, shave thin "curls" of chocolate over top of pie.  Cover & chill until serving time.  Makes 6 to 8 servings.
 
Note:  I usually use the cherry pie filling for topping instead of chocolate.


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