chocolate mousse torte
Prep Time: 20 min. plus refrigerating | Makes: 16 servings
what you need
37 NILLA Wafers, divided
4 squares BAKER'S Semi-Sweet Chocolate, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
2 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
3/4 cup fresh raspberries
make it
STAND 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.
BEAT pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan.
BEAT cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
INVERT torte onto plate. Remove pan and plastic wrap. Shave remaining chocolate square into curls. Top torte with remaining COOL WHIP, berries and chocolate curls.
simply sensational truffles
Prep Time: 10 min. plus refrigerating
Makes: 18 servings, 2 truffles each
what you need
2 1/2 pkg. Baker's Semi-Sweet Chocolate (20 squares)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
Suggested decorations: chopped PLANTERS, Cocktail Peanuts, multi-colored sprinkles.
make it
MELT 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate.
Refrigerate until firm.
SHAPE into 36 balls. Place on waxed paper-covered baking sheet.
MELT remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.
gift it
LAYER truffles in holiday ZIPLOC® Brand Containers, wrap with ribbon and top with a bow. Makes giving a snap and locks in freshness!
peanut butter pie
Prep Time: 15 min. plus refrigerating | Makes: 10 servings
what you need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 1 Tbsp. creamy peanut butter, divided
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 1/2 cups COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
3 squares BAKER'S Semi-Sweet Chocolate
make it
BEAT cream cheese and 1/2 cup peanut butter until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
MEANWHILE, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1 1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
SPREAD chocolate mixture over filling in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
serve it
Complement the flavor of this delicious pie perfectly with GENERAL FOODS INTERNATIONAL French Vanilla Café.
cranberry-pineapple minis
Prep Time: 10 min. plus refrigerating | Makes: 24 servings
what you need
1 can (20 oz.) DOLE Crushed Pineapple, in juice
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup PLANTERS Walnut Pieces
1 DOLE Apple, chopped
make it
DRAIN pineapple, reserving juice. Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 min. until completely dissolved.
STIR in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper-lined 2 1/2-inch muffin cups.
REFRIGERATE 2 1/2 hours or until firm. Remove liners.
DOLE is a registered trademark of Dole Food Company, Inc.
PHILADELPHIA new york cheesecake
Prep Time: 15 min. plus refrigerating | Makes: 16 servings
what you need
20 OREO Cookies, finely crushed
(about 2 1/4 cups)
3 Tbsp. butter or margarine, 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 can (21 oz.) cherry pie filling
make it
HEAT oven to 325ºF
LINE 13x9-inch pan with foil, extending foil over edges of pan. Mix crumbs and butter, press onto bottom of pan.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Top with cherry pie filling before serving.
tiramisu bowl: serve it your way!
Prep Time: 20 min. plus refrigerating
Makes: 16 servings, about 2/3 cup each
what you need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping
48 NILLA Wafers
1/2 cup strong MAXWELL HOUSE Coffee, cooled
2 squares BAKER'S Semi-Sweet Chocolate, coarsely grated
1 cup fresh raspberries
make it
BEAT cream cheese with mixer until creamy. Gradually beat in milk and pudding mixes. Gently stir in 2 cups COOL WHIP.
PARFAITS
Place 1 wafer on bottom of 16 dessert dishes; drizzle each with 3/4 tsp. of the coffee. Top each with 1/4 cup pudding mixture and a sprinkle of chocolate. Repeat layers. Top with remaining COOL WHIP, raspberries and wafers. Refrigerate several hours.
BOWL
Line bottom and sides of 2 1/2 qt. bowl with 1/2 the wafers; drizzle with 1/2 the coffee. Top with 1/2 the pudding mixture and chocolate. Repeat layers. Top with remaining COOL WHIP and raspberries. Refrigerate several hours.
SQUARES
Line bottom of 13x9-inch pan with 1/2 the wafers; drizzle with 1/2 the coffee. Top with 1/2 the pudding mixture and chocolate. Repeat layers. Top with remaining COOL WHIP and raspberries. Refrigerate several hours.
turtle pumpkin pie
Prep Time: 15 min. plus refrigerating | Makes: 10 servings
what you need
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
make it
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
BEAT milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups COOL WHIP. Spoon into crust.
REFRIGERATE at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving.
raspberry angel cake
Prep Time: 20 min. plus refrigerating | Makes: 16 servings
what you need
3 cups boiling water
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 pkg. (12 oz.) frozen red raspberries (Do not thaw.)
1 pkg. (7.5 oz.) round angel food cake, cut into 21 thin slices
1 cup thawed COOL WHIP Whipped Topping
make it
ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
ARRANGE cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
REFRIGERATE 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.
triple-layer mud pie
Prep Time: 15 min. plus refrigerating | Makes: 10 servings
what you need
3 squares BAKER'S Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2 cup chopped PLANTERS Pecans, toasted
2 cups 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
make it
MIX chocolate and condensed milk. Pour into crust; sprinkle with pecans.
BEAT milk and pudding mixes with whisk 2 min.; spoon 1 1/2 cups over pecans. Stir half the COOL WHIP into remaining pudding; spread over pudding in crust. Top with remaining COOL WHIP.
REFRIGERATE 3 hours.
serve it
Complement the flavor of this delicious pie perfectly with GENERAL FOODS INTERNATIONAL Mocha Latte.
chocolate-raspberry thumbprints
Prep Time: 20 min. plus refrigerating
Makes: 4 1/2 doz. or 27 servings, 2 cookies each
what you need
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
4 squares BAKER'S Unsweetened Chocolate
1/2 cup (1 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 1/4 cups sugar, divided
1 egg
1 tsp. vanilla
1/3 cup red raspberry preserves
make it
HEAT oven to 375°F.
MIX flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 min.
ROLL dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheet; transfer to wire racks. Cool completely.
snowball cake
Prep Time: 15 min. plus cooling | Makes: 16 servings
what you need
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
1 Tbsp. granulated sugar
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 cup cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup BAKER'S ANGEL FLAKE Coconut
make it
HEAT oven to 350ºF.
PREPARE cake batter, in 2 1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl.
BEAT cream cheese, egg and granulated sugar until blended; spoon into center of batter in bowl.
BAKE 1 hour 5 min. Cool in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool completely.
MEANWHILE, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use. Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
red velvet cupcakes
Prep Time: 15 min. plus refrigerating | Makes: 24 servings
what you need
1 pkg. (2-layer size) red velvet cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
1 square BAKER'S White Chocolate, shaved into curls
make it
PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
MEANWHILE, beat cream cheese and butter in large bowl with mixer until blended. Beat in sugar. Whisk in COOL WHIP; spoon 1 1/2 cups into resealable plastic bag. Seal bag; cut 1 small corner off bottom of bag. Use to squeeze 1 Tbsp. cream cheese frosting into center of each cupcake.
FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.