Desserts
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 Tbsp. pumpkin pie spice
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.
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
prep time
35 min
total time
1 hr 35 min
makes
16 servings
1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Strawberry
Flavor Gelatin
1 cup mashed fresh strawberries,
divided
1 pkg. (8 oz.) PHILADELPHIA Cream
Cheese, softened
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
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
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
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.
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
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 tub (8 oz.) COOL WHIP Sugar Free
Whipped Topping, thawed, divided
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
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 pkg. (3.4 oz.) JELL-O Vanilla
Flavor Instant Pudding
1 cup creamy peanut butter
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
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
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
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.
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
1-2-3 Cookies
7 Layer
Cookies
Allie
Nelson's Famous Snickerdoodle Cookies
Almond
Crescent Shortbread
Amish
Sugar Cookies
Andies
Candies Cookies
Angel
Crisps
Angenets
Applesauce Cookies
Apricot
Fold-Overs
Aunt
Edy's Molasses Crinkles
Auntie
Linda's Ginger Gems
Bakeless
Dream Cookies
Banana
Drop Cookies
Best
Chocolate Chip Cookies in the World
Biscotti
Biscotti
Blueberry
Cookies
Boiled
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Brown
Sugar Shortbread
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Delight
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C.O.P.
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Candy
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Buns
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Chip Cookie Bars
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Chip Cookies
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Chip Meltaways
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Chip Peanut Butter Cookies
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Christmas Trees
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Crinkles
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Mint Snow-Top Cookies
Chocolate
Oatmeal Cookies (no bake)
Chocolate
Snowball Cookies
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Streusel Bars
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Sundae Cookies
Chocolate
Walnut Crumb Bars
Choco-Scotch
Crunchies
Choose A
Cookie Dough Recipe
Christmas
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Christmas
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Christmas
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Macaroons
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Shaped Cookies
Church
Window Cookies
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Cookie in
a Jar
Corn
Flakes Cookies
Cornflake
Christmas Wreaths
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Cheese Cookies with Apricot Filling
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chocolate chip cookies
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Cookies
Elizabeth's Sugar Cookies
Elves
Quick Fudge Brownies
Emily
Dickinson's Gingerbread Cookie Recipe
Emily's
Best Brownies
Famous
Oatmeal Cookies
Firemen
Cookies
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Forgotten
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Cookies
Gems
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Cookies
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Crinkles
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Golden Graham Squares
Glory's
Sugar Cookies
Gramma
Chapman's chocolate coconut drops
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Elsie's Zimt (cinnamon) Cookies
Grandma
J's Butter Cookies
Grandma
Olson's Parkay Cookies
Great
Grandmothers Sugar Cookies
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Cookies
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Cookies
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Bars
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Cereal Snaps
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Cookies (Little Nut Rolls)
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Irresistible Peanut Butter Cookies
Italian
Cookies
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Peppermint Snowballs
Jam Bars
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Famous Brownies
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Chocolate Chip Cookies
Kentucky
Colonels
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(cream cheese cookies with jam filling)
Kifflings
Kiss
Cookies
Lacy
Swedish Almond Wafers
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Angel Bar Cookies
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Bars
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Cake Cookies
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Cream Cheese Cookies
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Squares
Linzer
Tarts
Log Cabin
Cookies
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Cookies
Magic
Cookie Bars
Melt in
Your Mouth Cutout Sugar Cookies
Melting
Shortbread
Meme's
Cream Cheese Cookies
Milk
Chocolate Florentine Cookies
Mincemeat
Cookies
Mincemeat
Goodies
Molasses
Cookies
Molasses
Forest Cookies
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Sugar Cookies
Mom Mom's
Crescent Cookies
Mom-Mom's
Ginger Cookies
Mom's
Nutmeg Sugar Cookies
Mom's Old
Fashion "Puffy" Sugar Cookies
Monster
Cookies
Moravian
Christmas Cookies
Nana's
Famous Soft Southern Cookies
Nitey
Nite Cookies
No Bake
Chocolate Cookies
No Bake
Chocolate Oatmeal Cookies
No Bake
Cookies
No Bake
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No Bake
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No-Bake
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Cookies
Norwegian
Sugar Cookies
Nut Balls
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Bars
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Chocolate Chip Nut Cookies
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Cookies
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Scotchies
Old
Fashioned Sugar Cookies
Ooey
Gooey Caramel Chocolate Dunk
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Gooey Squares
Orange
Slice Cookies
Parking
Lot Cookies
Peanut
Blossoms
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Butter Bars
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Butter Blossoms
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Butter Cereal Cookies
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Butter Chewies
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Butter Chocolate Bars
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Butter Cookies
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Butter Cookies
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butter fingers
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Butter Reindeer
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Butter Surprises
Peanut
Marshmallow Cookies
Pecan
Puff Cookies
Peppermint Snowballs
Peppernuts
Persimmon
Cookies
Persimmon
Cookies
Petey's
Yummy Spicy Almond Thins
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Pffefferneuse Cookies
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Filled Cookies
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Chip Cookies
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Cookies
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Strips
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Biscuits
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Brownies
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Peanut Butter Bars
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Cheese Cookies
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Russian
Tea Cookies
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Teacakes
Samantha
& Kelsey's Chocolate Chip Cookies
Sand Art
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Claus Cookie Pops
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Claus Cookies
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Butterscotch Melts
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Special Squares
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Cakes
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Squares
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Balls
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Special K
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Cookies
Spicy
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Spritz
Cookies
Stained
Glass Window Cookies
Stir &
Drop Sugar Cookies
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Cookies
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Cookies
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Cookies
Swedish
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Sugar Cookies
Sweet
Marie's
Swiss
Treats
Taralle
(Italian Cookies)
Tea Time
Tassies
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Brownies
The Best
Shortbread in The World
Thumbprint Cookies Thumbprint Cookies
Toffee
Squares
Traditional Christmas Sugar Cookies
Traditional Gingerbread Men Cookies
Triple-Chocolate Chip Cookies
Ultimate
Chocolate Chip Cookies
Vanilla
Waffer Balls
Walnut
Butter Cookies
Walnut
Crumb Bars
White
Chip Chocolate Cookies
Wild
Oatmeal Cookies
Will's
Famous Apple Jack Cookies
Yummy Yummy Peanut Butter Blossoms
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. |
|
|
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. |
|
|
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. |
|
|
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. |
|
|
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. |
|
|
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.
|
|
|
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.
|
|
|
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.) |
|
|
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.
|
|
|
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. |
|
|
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.
|
|
|
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.
|
|
|
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. |
|
|
"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
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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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