This a great family dessert, everyone will love the yummy fruit on top!
40 NILLA Wafers, finely crushed 1/2 cup sugar, divided 5 Tbsp. butter or margarine, melted 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed 1 large banana, sliced 1 cup each: blueberries and sliced strawberries 3/4 cup boiling water 1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin 1 cup ice cubes
PREHEAT oven to 350°F. Mix wafer crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13×9-inch baking pan. Bake 5 to 8 min. or until lightly browned. Cool completely. PLACE cream cheese and remaining 1/4 cup sugar in separate medium bowl; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping; spread over crust. Top with the fruit. STIR boiling water into dry gelatin mix in medium bowl until gelatin is completely dissolved. Add ice cubes; stir until ice is completely melted. Pour over fruit. Refrigerate 1 hour or until firm. Cut into 24 bars to serve. Store leftover bars in refrigerator.
Archives for January, 2008
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OREOS and cheesecake, what a brilliant combination!
1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided 1/4 cup (1/2 stick) butter, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar 1 tsp. vanilla 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
LINE 13×9-inch pan with foil, with ends of foil extending over sides of pan. Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling. BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover. REFRIGERATE 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. Store any leftover cheesecake in refrigerator.
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This is a quick, easy Italian dessert with a great flavor!
2 pkg. (8 oz.each) PHILADELPHIA Cream Cheese, softened 1/2 cup powdered sugar 1 tsp. vanilla 1/2 cup brewed MAXWELL HOUSE Coffee, cooled, divided 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 39 NILLA Wafers, divided
BEAT cream cheese, sugar, vanilla and 3 Tbsp. of the coffee in large bowl with electric mixer on medium speed until well blended. Stir in 2 cups of the whipped topping. SPOON 1/3 of the cream cheese mixture into 1-1/2-quart serving bowl. Dip 9 of the wafers into remaining coffee for about 5 seconds; place evenly over cream cheese layer. Repeat layers twice. Cover with remaining whipped topping. REFRIGERATE at least 1 hour. Top with remaining 12 wafers just before serving.
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This cheesecake will be a delicious hit for an end of summer party and even the upcoming holidays.
66 NILLA Wafers, divided 1-1/4 cups sugar, divided 1/4 cup (1/2 stick) margarine or butter, melted 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream 1 tsp. vanilla 3 eggs 25 KRAFT Caramels 3 Tbsp. milk 1/2 cup PLANTERS Pecan Pieces, toasted
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the margarine. Press firmly onto bottom of pan. Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure. BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into prepared crust. BAKE 45 to 50 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16 slices to serve, using the wafers standing around the edge as a guide. Store leftover cheesecake in refrigerator.
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This is the perfect cheesecake recipe for any peanut butter lover!
20 Peanut Butter CHIPS AHOY! Real Chocolate Chip Cookies, finely crushed 3 Tbsp. margarine or butter, melted 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs 1/4 cup creamy peanut butter
PREHEAT oven to 350°F. Mix crumbs and margarine; press firmly onto bottom of 9-inch square baking pan. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1/2 cup of the batter; set aside. Spread remaining batter over crust. Stir peanut butter into reserved 1/2 cup batter. Spoon over cheesecake. Cut through batter with knife several times for marble effect. BAKE 35 to 40 min. or until center is almost set. Cool completely on wire rack. Cover. REFRIGERATE 3 hours or overnight. Cut into 25 squares. Store in airtight container in refrigerator.
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This cheesecake cookie treat will win over even the most critical children!
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 2 Tbsp. sugar 1 cup thawed COOL WHIP Whipped Topping 20 CHIPS AHOY! Real Chocolate Chip Cookies 1 tub (7 oz.) BAKER’S Real Milk Dipping Chocolate, melted
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Stir in whipped topping. COVER bottom (flat) side of each of 10 of the cookies with about 2 Tbsp. of the cream cheese mixture; top each with second cookie, bottom-side down, to form sandwich. Dip half of each sandwich in chocolate; gently shake off excess chocolate. Place in single layer in airtight container. FREEZE 3 hours or until firm. Store leftover sandwiches in freezer.
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This delicious broccoli recipe is a favorite of Philly lovers!
2 Tbsp. PHILADELPHIA Cream Cheese, softened 1/4 cup finely chopped broccoli 1/4 cup KRAFT Shredded Swiss Cheese 2 Tbsp. finely chopped red pepper 24 TRISCUIT Low Sodium Crackers
MIX cream cheese, broccoli, Swiss cheese and red pepper until well blended. SPREAD 1 tsp. of the cream cheese mixture onto each cracker. Place 8 topped crackers on microwavable plate. MICROWAVE on HIGH 20 to 25 seconds or until cheese begins to melt. Repeat with remaining topped crackers.
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This fruity frozen dessert is easy to make and very tasty!
1-1/2 cups crushed pretzels 1/4 cup (1/2 stick) butter or margarine, melted 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 3/4 cup sugar 1-1/3 cups orange juice 1 cup crushed strawberries 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
MIX pretzels and butter; press firmly onto bottom of 9-inch springform pan. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add orange juice, beating well after each addition. Stir in crushed strawberries. Add whipped topping; stir with wire whisk until well blended. Pour over crust. FREEZE several hours or until firm. Remove from freezer; let stand in refrigerator about 15 min. before cutting into 16 slices to serve. Store leftover dessert in freezer.
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Try using chocolate pudding and a graham cracker crust or even a short bread crust, you can’t lose with this wonderful recipe! Your whole family is sure to love it. Try using different flavors of pudding to mix it up.
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling 2 HONEY MAID Graham Pie Crusts (6 oz.each) 1/4 cup multi-colored sprinkles
PREPARE pudding in large bowl as directed on package. Stir in cheesecake filling with wire whisk until well blended. SPOON evenly into crusts. Smooth top lightly with back of spoon to form even layer; top with sprinkles. SERVE immediately. Or cover and refrigerate until ready to serve. Store any leftovers in refrigerator.
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Who doesn’t love pizza?
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 cup KRAFT 100% Grated Parmesan Cheese, divided 1/2 cup pizza sauce 1/2 cup KRAFT Shredded Mozzarella Cheese 2 Tbsp. chopped green peppers 2 Tbsp. chopped red peppers
PREHEAT oven to 350°F. Beat cream cheese and 1/2 cup of the Parmesan cheese with electric mixer on medium speed until well blended. SPREAD onto bottom of 9-inch pie plate. Top with pizza sauce, mozzarella cheese, remaining 1/2 cup Parmesan cheese and the peppers. BAKE 20 min. or until heated through. Serve with assorted NABISCO Crackers or breadsticks.
