20
Mar
Posted on 2008 under Cheesecake |
This a great cheesecake
recipe for the whole family, especially if you’re looking for a low calorie treat for Easter! Try adding some light Philly cream cheese to
give it extra body. This delicious dessert will definitely add flair to your special Easter dinner.
1 pkg.
(11.1 oz.) JELL-O No Bake Real Cheesecake
5 Tbsp.
margarine or butter, melted
1 tub
(8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup
assorted fruit, such as blueberries, raspberries, sliced strawberries and kiwi
MIX Crust Mix, sugar and margarine in 8-inch springform pan until well blended. Press firmly onto bottom of pan.
BEAT milk
and Filling Mix in large bowl with electric mixer on low speed until
well blended. Beat on medium speed 3 minutes. (Filling will be thick.)
Gently stir in 2 cups of the whipped topping. Spoon over crust.
REFRIGERATE at least 2
hours. Loosen cheesecake from rim of pan; remove rim of pan. Place
cheesecake on serving platter; top with remaining whipped topping and
fruit just before serving. Garnish with Green-Colored Spaghetti (see
Tip) and candy-coated almonds, if desired. Store leftover cheesecake in
refrigerator.
19
Mar
Posted on 2008 under Breakfast, Snacks |
So tasty! This cinnamon- apple delight makes a great snack or breakfast. You can try making this recipe by toasting the bread, spreading the cream cheese and just topping with apple slices. It’s a great way to make apple slices even tastier, and kids will devour it!
2 slices
whole grain cinnamon raisin bread
2 Tbsp.
PHILADELPHIA Fat Free Cream Cheese, softened
SPREAD bread
with cream cheese. Top one of the bread slices with apples and
cinnamon; cover with remaining bread slice, cream cheese-side down.
MELT margarine in nonstick skillet on medium heat. Add sandwich; cook 3 min. on each side or until golden brown on both sides.
18
Mar
Posted on 2008 under Cheesecake |
After adding the eggs to the batter, be careful not to overbeat since this can cause the baked cheesecake to crack. Try topping this delicious cheesecake with orange marmalade or dark chocolate. For a lower calorie option use low- fat
graham cracker crusts (this recipe will fill two) and low- fat
cream cheese. Also used 1/4 cup sugar and 1/4 cup Splenda to reduce
the calories and put more orange peel. You really can’t tell it’s reduced fat or low calorie!
1 cup
HONEY MAID Graham Cracker Crumbs
1/4 cup
finely chopped PLANTERS Walnuts
2 Tbsp.
butter or margarine, melted
4 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp.
grated orange peel
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). Mix cracker crumbs, walnuts,
butter, cinnamon and the 2 Tbsp. sugar; press firmly onto bottom of
pan.
BEAT cream cheese, 1/2
cup sugar, 1/4 cup of the honey, the flour 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.
Stir in orange peel; pour over crust.
BAKE 1 hour to 1 hour 5
min. or until center is almost set. Run knife or metal spatula around
rim of pan to loosen cake; cool before removing rim of pan. Refrigerate
4 hours or overnight. Drizzle with remaining 1/4 cup honey just before
serving. Store leftover cheesecake in refrigerator.
17
Mar
Posted on 2008 under Appetizers, Snacks |
This is an amazingly good
dip, even kids will enjoy the unique flavors.
Triscuit crackers are the perfect complement in taste and texture.
1 container
(8 oz.) PHILADELPHIA Light Cream Cheese Spread
1/2 cup
BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
1
Rome Beauty apple, finely chopped
1/4 cup
ATHENOS Crumbled Blue Cheese
1/4 cup
chopped red onions
1/4 cup
chopped toasted PLANTERS Pecans
BEAT cream cheese spread and sour cream in medium bowl until well blended.
ADD apples, blue cheese, onions and pecans; mix well. Cover.
REFRIGERATE at least 2 hours. Serve as a spread with the crackers.
17
Mar
Posted on 2008 under Desserts |
This heavenly lemon pie is the perfect Easter treat! This recipe is very light, easy to make and the lemon and strawberry go
great together. The pie pan will be empty before you know it. For a delicious twist to the this soon- to- be family favorite, try substituting different flavors of jam and Jello- O Instant Pudding.
1
HONEY MAID Graham Pie Crust (6 oz.)
4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tub
(8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg.
(4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
SPREAD jam onto
bottom of crust. Mix cream cheese and sugar in medium bowl with wire
whisk until well blended. Gently stir in 1/2 of the whipped topping.
Spread over jam.
POUR milk into large
bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until
blended. Gently stir in remaining whipped topping. Spread over cream
cheese layer.
REFRIGERATE 4 hours or until set.
14
Mar
Posted on 2008 under Desserts |
This colorful, berry dessert is heaven on earth. It makes a great treat to share with friends and family. You can also substitute the vanilla flavored instant pudding for lemon flavored.
4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp.
fresh lemon juice
1 tub
(8 oz.) COOL WHIP Whipped Topping, thawed, divided
1
HONEY MAID Graham Pie Crust (6 oz.)
1 pt.
(2 cups) strawberries, hulled, halved
2 pkg.
(4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
BEAT cream
cheese, 1 Tbsp. milk and the sugar in medium bowl with wire whisk until
well blended. Stir in lemon peel and juice. Gently stir in 1-1/2 cups
of the whipped topping. Spread evenly onto bottom of crust. Reserve
several strawberry halves for garnish. Arrange remaining strawberry
halves on cream cheese layer; press gently into cream cheese mixture.
POUR 2 cups milk into
large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Let
stand 5 min. or until thickened. Gently stir in 1 cup of the remaining
whipped topping. Spoon over strawberries in crust.
REFRIGERATE 4 hours or
until set. Top with the remaining 1/2 cup whipped topping and the
reserved strawberry halves just before serving. Store leftover pie in
refrigerator.
13
Mar
Posted on 2008 under Cheesecake |
This might be one of the easiest cheesecakes you will ever make. If you bake in a spring-form pan, go for 50 minutes, then serve with sliced fresh strawberries. Everyone should
thoroughly enjoy it, so prepare for praise from family and
friends!
2 cups
soft coconut macaroon cookie crumbs
2 Tbsp.
butter or margarine, melted
2 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp.
imitation vanilla
1 cup
sliced strawberries
PREHEAT oven to
350°F. Mix crumbs and butter. Press firmly onto bottom and up side of
greased 9-inch pie plate. Beat cream cheese, sugar and vanilla in large
bowl with electric mixer on medium speed until well blended. Add eggs;
mix just until blended.
POUR into crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with strawberries just before serving.
13
Mar
Posted on 2008 under Desserts |
Make this fun dessert for a special occasion during the Easter season. If desired, you can substitute fat free products for pretty much everything
in the recipe, and it will still taste delicious. It’s easy enough for kids to help make and oh so adorable, the whole family will love it!
1 pkg.
(4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
28
OREO Chocolate Sandwich Cookies
1 cup
JET-PUFFED Miniature Marshmallows
1-1/2 cups
thawed COOL WHIP Whipped Topping
1/2 cup
BAKER’S ANGEL FLAKE Coconut
2
CAMEO Creme Sandwich Cookies
7 pieces
red string licorice (6 inches each)
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended; set aside.
LINE 8-inch
round cake pan with plastic wrap. Arrange 14 of the chocolate sandwich
cookies in bottom of pan; spread 1 cup of the pudding mixture over
cookies. Top with marshmallows. Repeat layers of 14 cookies and
remaining pudding mixture; cover with additional plastic wrap.
REFRIGERATE at least 24
hours. Uncover. Invert dessert onto serving plate; remove plastic wrap.
Frost dessert with the whipped topping; sprinkle with coconut. Decorate
with the cream sandwich cookies for the “bunny ears,” the gumdrops for
the “nose” and “eyes” and the licorice for the “mouth” and “whiskers.”
Store in refrigerator.
12
Mar
Posted on 2008 under Contests |
If you dont agree that the new PHILLY 1/3 Less Fat Cream Cheese is as rich and creamy as the Regular PHILLY you love, your next tub is FREE. To download the Mail-In Offer form, please click here.
12
Mar
Posted on 2008 under Appetizers |
These bacon pinwheels are a party hit! The recipe is very tasty and flexible so you can easily add twists. Try adding shaved mesquite turkey, chive and onion cream cheese, shredded cheese, romaine lettuce or even tomato basil tortillas to spice it up. People will be sure to ask you for this fantastic recipe.
4
TACO BELL® HOME ORIGINALS® Flour Tortillas
1/4 cup
PHILADELPHIA Cream Cheese Spread
1 pkg.
(2.1 oz.) OSCAR MAYER Ready to Serve Bacon, cut into 1-inch pieces
1 cup
finely shredded lettuce
SPREAD tortillas evenly with cream cheese spread.
SPRINKLE bacon and lettuce evenly onto bottom halves of tortillas. Roll each up tightly from bottom.
CUT each roll-up into 5 equal slices. Insert toothpick into each slice to secure.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
