I love this recipe for several reasons. I love PHILLY Cream Cheese (of course) and I love JELL-O! Not only does this recipe combine these two delicious flavors to make a great Halloween dessert, but it also does it in the cutest way! The crushed chocolate FAMOUS Wafers give this dessert just the right “graveyard” effect.
Prep Time: 30 min Total Time: 3 hr 30 min Makes: 15 serving, 1 square each Nutritional Information
Ingredients
35 FAMOUS Chocolate Wafers, finely crushed (about 1-3/4 cups), divided
1/4 cup sugar
5 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4 serving size each) JELL-O Orange Flavor Gelatin
ice cubes
1/2 cup cold water
3 CAMEO Creme Sandwich Cookies
decorating icings or gels
10 candy corn
3 pumpkin candies
Instructions
MIX 1-1/2 cups of the wafer crumbs, sugar and butter in 13×9-inch pan. Press firmly onto bottom of pan. Refrigerate until ready to use.
BEAT cream cheese in medium bowl until well blended. Gently stir in 1/2 of the whipped topping. Spread evenly over crust.
STIR boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Spoon slightly thickened gelatin over cream cheese layer.
REFRIGERATE 3 hours or until firm.
SPREAD remaining whipped topping over gelatin just before serving. Sprinkle remaining 1/4 cup wafer crumbs over whipped topping. Decorate sandwich cookies with icings to make “tombstones.” Stand tombstones on top of dessert with candies to resemble a graveyard. Cut into 15 squares. Store leftover dessert in refrigerator.
If you’ve got some leftover cooked chicken, try making this Zesty Chicken Pot Pie instead of chicken sandwiches or chicken salads. There is nothing quite like warm golden brown chicken pot pies fresh from the oven. Enjoy!
12 oz. (1-1/2 pkg. [8 oz. each]) PHILADELPHIA Cream Cheese, cubed
1/2 cup chicken broth
3 cups chopped cooked chicken
2 pkg. (10 oz. each) frozen mixed vegetables, thawed
1 env. GOOD SEASONS Italian Dressing Mix
1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
Instructions
PREHEAT oven to 425°F. Place cream cheese in large saucepan. Add broth; cook on low heat until cream cheese is completely melted, stirring frequently with wire whisk. Stir in chicken, vegetables and dressing mix.
SPOON into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.
Experience the taste of Hawaii by making this Aloha Canadian Bacon Pizza. Pressed dinner rolls topped with pineapples and Canadian bacon are what set this pizza apart from the rest. For added color, use 1/4 cup (of each) chopped green and red peppers.
1 can (8 oz.) reduced-fat refrigerated crescent dinner rolls
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
6 slices OSCAR MAYER Ready to Serve Canadian Bacon, coarsely chopped
1/2 cup chopped green peppers
1 can (8 oz.) crushed pineapple, well drained
Instructions
HEAT oven to 375°F. Unroll dough onto greased baking sheet; press into 12×9-inch rectangle, firmly pressing perforations together to seal. Bake 10 min.
SPREAD with cream cheese; top with remaining ingredients.
These Spooky Cupcakes are easy to make and great to pass around at children’s Halloween parties or to bring as a classroom treat. Either way they’re bound to have a spooky good time eating these tasty cupcakes!
Prep Time: 45 min Total Time: 1 hr 15 min Makes: 24 servings, 1 cupcake each Nutritional Information
Ingredients
24 Halloween OREO Chocolate Sandwich Cookies
1 pkg. (2-layer size) yellow cake mix
1 can (16 oz.) ready-to-spread vanilla frosting
1-1/3 cups BAKER’S ANGEL FLAKE Coconut, tinted green with food coloring
Black decorating gel
24 JET-PUFFED BOOMALLOWS Marshmallows
Instructions
SPLIT cookies, leaving filling on one side of each cookie. Coarsely chop plain split cookies. Set aside split cookies with filling for garnish.
PREPARE cake mix as directed on package; gently stir in chopped cookies. Spoon into 24 paper-lined muffin pans.
BAKE as directed on package. Remove from pans; cool completely on wire racks.
SPREAD cupcakes with frosting. Immediately sprinkle with coconut.
DECORATE orange filling on split cookies with black decorating gel to resemble pumpkin faces; let dry. Stand 1 pumpkin face on edge in frosting on each cupcake. Top cupcakes with marshmallows.
Coconuts and cream cheese…tasty! With cream of coconut and PHILLY Cream Cheese, you can make this tasty PHILADELPHIA 3-Step Coconut Cheesecake. The toasted coconut topping on the cheesecake is like “icing on the cake!”
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)
2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER’S ANGEL FLAKE Coconut, toasted
Instructions
PREHEAT oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla 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 whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.
This Hot Apple Pie Dip is a great way to enjoy the crisp fall season. A sweet dip consisting of brown sugar, PHILLY Cream Cheese, apples, and pumpkin pie spice with crackers sounds like a great treat! Try serving this dip with WHEAT THINS Lightly Cinnamon Snack Crackers, your taste buds will thank you!
Prep Time: 10 min Total Time: 22 min Makes: 2 cups or 16 servings, 2 Tbsp. dip and 16 c… Nutritional Information
Ingredients
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 Tbsp. brown sugar
1/2 tsp. pumpkin pie spice
1 apple, chopped, divided
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 Tbsp. finely chopped PLANTERS Pecan Pieces
WHEAT THINS Original Crackers
Instructions
HEAT oven to 375°F.
MIX reduced-fat cream cheese, sugar and spice in medium bowl until well blended. Stir in half of the apples.
SPREAD into pie plate or small casserole dish. Top with remaining apples, Cheddar and nuts.
BAKE 10 to 12 min. or until heated through. Serve with crackers.
• Make sure there are no gaps at the joint where the blade and handle meet.
• Sizes range from 6- to 12-inch blades, but an 8-inch blade is standard.
• The blade should curve toward the tip to allow a rocking motion.
• A hefty bolster (the metal part between the blade and the handle) will help balance the knife and give you more control.
• The tang (metal extending into the handle) should extend to the butt of the knife handle.
• There is no rule on how heavy the knife should be. Some people like a weighty knife while others like a lighter one. It’s important to hold the knife before you buy to make sure it feels right for you.
Our 31 Days of Halloween wouldn’t be complete without this CLASSIC recipe. One of our fans said, “This is a great Halloween dessert. It was so easy, and so delicious!” Not only is it easy to make with only 4 ingredients, it serves 12 people! If you need a last minute tasty treat for you Halloween festivities, give this Witch’s Web a try!
Prep Time: 15 min Total Time: 1 hr 15 min Makes: 12 servings, 1 square each Nutritional Information
Ingredients
2 pkg. (12.6 oz. each) JELL-O No Bake OREO Dessert
1/2 cup (1 stick) butter or margarine, melted
2-2/3 cups cold milk
Black decorating gel and assorted Halloween candies (optional)
Instructions
MIX Crust Mix and butter in 13×9-inch pan until crumbs are well moistened. Press firmly onto bottom of pan.
BEAT milk and Filling Mix in large bowl with electric mixer on low speed until blended. Beat on high speed 3 minutes. (Filling will be thick.) Gently stir in Crushed Cookies until well blended. Spread filling mixture over crust. Garnish with decorating gels and candies to create “spider web” and “spider.”
REFRIGERATE at least 1 hour until set. Cut into 12 squares. Store leftover dessert in refrigerator.
Get your brown bag ready for this yummy Bruschetta & Ham Sandwich. When the clock strikes noon, you’ll be glad you packed this delicious sandwich. Make this sandwich ahead of time by wrapping it in plastic wrap and refrigerating it for up to 24 hours before serving.
Vary your classic cheesecake with the help of a tropical fruit. Try this PHILADELPHIA 3-Step Guava Cheesecake. Uniquely delicious is how I describe this cheesecake…yum!
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup guava paste, cut into small pieces
1/4 cup sugar
1/2 tsp. vanilla
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)
Instructions
PREHEAT oven to 350°F. Beat cream cheese, guava paste, 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 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Prep Time: 10 min
