Prep Time: 5 min
Total Time: 35 min
Makes: 32 servings
Nutritional Information

If you’ve never made homemade frosting, give it a try.  It is easier than you think and taste just as great.  Our Rainbow Cream Frosting incorporates JELL-O Strawberry Flavor Gelatin for a delicious fruity taste.  Add variety by changing the JELL-O Gelatin flavors for an array of flavors.

Ingredients

1/2cupboilingwater

1pkg.(3 oz.)JELL-O Strawberry Flavor Gelatin

1pkg.(8 oz.)PHILADELPHIA Cream Cheese, softened

1tub(8 oz.)COOL WHIP Whipped Topping, thawed

Instructions

Add boiling water to gelatin mix in medium bowl; stir with whisk 2 min. until completely dissolved.

Beat cream cheese in large bowl with mixer until creamy. Gradually add gelatin to cream cheese, mixing until well blended. Gently stir in COOL WHIP.

Refrigerate 30 min.

Prep Time: 10 min
Total Time: 190 min
Makes: 8 servings
Nutritional Information

In search of a quick and easy cheesecake?  Look no further than this Fluffy Cheesecake recipe.   Four ingredients, three steps, and it’s a no bake recipe.  It can’t get any easier than this folks.

Ingredients

1pkg. (8 oz.)PHILADELPHIA Cream Cheese, softened

1/3cupsugar

1tub (8 oz.)COOL WHIP Whipped Topping, thawed

1HONEY MAID Graham Pie Crust (6 oz.)

Instructions

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Stir in whipped topping.

Spoon into crust.

Refrigerate 3 hours or until set.

Prep Time: 20 min
Total Time: 260 min
Makes: 12 servings
Nutritional Information

Invite your family and friends over to enjoy a serving of this Tiramisu dessert.  Our simple recipe is easy to make and only takes 20 min of prep.

Ingredients

1pkg.(3 oz.)ladyfingers, split, cut crosswise in half

1-1/2cupscoldfat-free milk, divided

1tub(8 oz.)PHILADELPHIA 1/3 Less Fat than Cream Cheese

2Tbsp.MAXWELL HOUSE Instant Coffee

1Tbsp.hotwater

2Tbsp.brandy

1pkg.(1.5 oz.)JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

2cupsthawedCOOL WHIP LITE Whipped Topping

1squareBAKER’S Semi-Sweet Chocolate, grated

Instructions

Cover bottom of 8-inch spring form pan with some of the ladyfinger halves; arrange remaining ladyfingers, cut-ends down, around side of pan.

Blend 1/2 cup milk and reduced-fat cream cheese in blender until smooth. Dissolve coffee granules in hot water. Add to blender along with brandy and remaining milk. Add dry pudding mix; blend well. Pour into large bowl. Stir in COOL WHIP with whisk; spoon into prepared pan.

Refrigerate 4 hours or until firm. Remove rim of pan. Sprinkle dessert with chocolate.

 
 
 
 
 
 
 
It’s a hot summer day and you want to make frozen pops, but not the traditional frozen treats.  Give these Frozen S’more Pops a try for a unique frozen dessert that will “wow” everyone.  You can enjoy this frozen treat as an ice cream sandwich or you can insert wooden pop stick into the end of each frozen bar just before serving.

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 18 servings
Nutritional Information

Ingredients

4 squares BAKER’S Semi-Sweet Chocolate, melted
2/3 cup canned sweetened condensed milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4 cups cold milk
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping
1 cup JET-PUFFED Miniature Marshmallows
9 NABISCO Grahams, broken in half (18 squares)

Instructions

MIX melted chocolate and condensed milk; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat until well blended. Stir in COOL WHIP and marshmallows.

SPREAD bottoms of graham squares with chocolate mixture. Place 9 squares, chocolate-sides up, in 9-inch square pan. Cover with pudding mixture and remaining graham squares, chocolate-sides down. Freeze 4 hours.

REMOVE dessert from freezer 5 min. before serving. Let stand at room temperature to soften slightly. Use serrated knife to cut dessert into 18 bars, following lines in top crackers.

 
 
 
 
 
 
 
Did your coworkers organize a potluck and designate you as the dessert person, but you don’t feel like baking?  Stop at the grocery store and pick up ingredients for this no-bake Strawberry Dream Squares recipe.  Prepare the recipe the night before, store in the fridge overnight, and it will be ready to serve at your potluck the next day.  Your coworkers will think you spent hours in the kitchen, but you only needed 20 min to prepare.

 
 
 
 
 
Prep Time: 20 min
Total Time: 5 hr 20 min
Makes: 16 servings
Nutritional Information
 
 
 
 
 
 
Ingredients

12 HONEY MAID Honey Grahams, finely crushed (about 2 cups)
1/3 cup Butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup Sugar
1 cup drained mashed thawed frozen strawberries
3 cups thawed COOL WHIP Whipped Topping, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
3-1/2 cups cold milk

Instructions

MIX graham crumbs and butter. Reserve 2 Tbsp. crumb mixture; press remaining onto bottom of 13×9-inch pan. Refrigerate while preparing filling.

MIX cream cheese and sugar until well blended. Stir in strawberries. Gently stir in 2 cups COOL WHIP; spread over crust.

BEAT pudding mixes and milk with whisk 2 min. Pour over cream cheese filling. Refrigerate 1 hour; top with remaining COOL WHIP and reserved crumb mixture. Refrigerate 4 hours.

Prep Time: 25 min
Total Time: 2 hr 25 min
Makes: 8 servings
Nutritional Information

Preparing a decadent pie can’t get any simpler than this.  Five simple ingredients and three easy steps leads to this Creamy OREO Pie. PHILLY Cream Cheese, COOL WHIP Whipped Topping, and OREO Cookies are an amazing combination.  This recipe is perfect for last minute desserts, pot lucks, birthday cake, and other special occasions.

Ingredients

39 OREO Cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup Sugar
2 cups thawed COOL WHIP Whipped Topping

Instructions

CRUSH 26 of the cookies; mix with butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.

CHOP 9 of the remaining cookies; set aside. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add chopped cookies and whipped topping; stir gently until well blended. Spoon into prepared crust.

REFRIGERATE at least 2 hours or until firm. Halve remaining 4 cookies; stand on cut edges around center of pie. Store leftover pie in refrigerator.

 
 
 
 
 
 

 
 
 
 
 
Prep Time: 10 min
Total Time: 4 hr 35 min
Makes: 8 servings
Nutritional Information
 
 
 
 
 
  
 
Enjoy a serving of this Creamy Lemon Tart with Nut Crust for a delicious last course treat.  Sprinkle with powdered sugar for an extra touch.

Ingredients

1 cup finely ground PLANTERS Walnut Pieces
2 Tbsp. Sugar
2 Tbsp. Matzo meal
3 Tbsp. Butter or margarine, melted
3 whole Eggs
1 Egg yolk
1 cup Sugar
1/3 cup  Lemon juice
4 oz. (half of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into 6 pieces
1 pt. (2 cups) fresh raspberries

Instructions

PREHEAT oven to 350°. Combine walnuts, 2 Tbsp. sugar, the matzo meal and butter until well blended. Press firmly onto bottom and up side of 9-inch tart pan. Bake 15 min. or until lightly browned. Cool completely.

MEANWHILE, beat whole eggs and the egg yolk in medium saucepan with wire whisk until well blended. Gradually add 1 cup sugar, beating constantly until well blended. Stir in the lemon juice. Cook on low heat 8 min. or until mixture is thick enough to coat back of spoon, stirring constantly. Remove from heat. Add cream cheese, two pieces at a time, beating until cream cheese is completely melted and mixture is well blended after each addition. Pour into crust.

REFRIGERATE 4 hours or until set. Top with the raspberries just before serving. Store leftover tart in refrigerator.

Prep Time: 30 min
Total Time: 4 hr 30 min
Makes: 20 servings
Nutritional Information

If we told you these marvelous vibrant colored Creamy Layered Peach Squares were no-bake, would you believe us?  Well believe it!  Enjoy the infused flavors of PHILLY Cream Cheese, COOL WHIP Whipped Topping, and JELL-O Raspberry Flavor Gelatin all in one dessert.  This easy dessert recipe is keeper for hot summer days.

Ingredients

2 cups HONEY MAID Graham Cracker Crumbs
1/2 cup  Sugar, divided
1/2 cup Butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3 large fresh peaches (about 1-1/4 lb.), peeled, sliced
1-1/2 cups boiling water
1 pkg. (6 oz.) JELL-O Raspberry Flavor Gelatin
2 cups Ice cubes

Instructions

MIX crumbs, 1/4 cup sugar and butter in 13×9-inch pan; press onto bottom of pan.

BEAT cream cheese and remaining sugar in medium bowl until well blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with peaches. Refrigerate until ready to use.

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in ice cubes until melted. Refrigerate 5 min. or until thickened. Whisk in remaining COOL WHIP; spread over peach layer. Refrigerate 4 hours or until firm.

 
 
 
 
 
 
 
We all know chocolate and peanut butter are one of the best flavor combinations EVER.  This perfect pairing comes together tastefully well in this Amazing Peanut Butter-Chocolate Molten Cake.  Give it a try and tell us what you think.

 
 
 
 
 
Prep Time: 25 min
Total Time: 45 min
Makes: 10 servings
Nutritional Information
 
 
 
 
 
 
Ingredients

4 squares BAKER’S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
1 cup Powdered sugar
2 whole eggs
2 Egg yolks
6 Tbsp. Flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. Peanut butter
2 Tbsp. Brown sugar
1/4 tsp. Vanilla
1/2 cup thawed COOL WHIP Whipped Topping

Instructions

PREHEAT oven to 425°F. Grease 1-qt. souffle dish or baking dish; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.

POUR half of the chocolate batter into prepared dish; cover with peanut butter mixture. Top with remaining chocolate batter.

BAKE 20 min. or until edge is set but center is still slightly soft. Cool slightly. Top each serving with the whipped topping just before serving. Store any leftover dessert in refrigerator.

Prep Time: 20 min
Total Time: 55 min
Makes: 16 servings
Nutritional Information

Bake this Chocolate-Banana Heaven Cake for any special occasion or that special loved one. Delicious chocolate and banana cake iced with chocolate cream cheese frosting.  What more can you ask for?

Ingredients

1 pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety)
1/2 cup  Cocoa powder
1 cup prepared MAXWELL HOUSE Instant Coffee, cooled
4 medium ripe bananas, mashed
3 Eggs
1/3 cup Water
1 tsp. MAXWELL HOUSE Instant Coffee
2 Tbsp.  Milk, warmed
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 squares BAKER’S Semi-Sweet Chocolate, melted
2 cups Powdered sugar
1/2 cup PLANTERS Chopped Pecans

Instructions

PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Cover bottoms of pans with wax paper; set aside.

COMBINE cake mix and cocoa powder in large bowl. Add the prepared coffee, bananas, eggs and water; beat with electric mixer on low speed 30 sec., stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; pour evenly into prepared pans.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Immediately remove wax paper. Cool cake layers completely.

DISSOLVE 1 tsp. instant coffee in the warm milk. Beat cream cheese with electric mixer on medium speed until creamy. Add milk mixture; beat 2 min. Blend in melted chocolate. Add powdered sugar; beat until light and fluffy. Use to fill and frost cooled cake layers. Immediately press pecans into frosting on side of cake. Garnish with chocolate curls, if desired.