INGREDIENTS:

1. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2. 2 Tbsp. sugar
3. 2 cups plus 1 Tbsp. cold milk, divided
4. 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
5. 1 chocolate cookie crumb crust (6 oz.)
6. 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding

DIRECTIONS:

• Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

KITCHEN TIPS:

• Save 40 calories and 6g of total fat, including 4g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
• Place measured amount of cream cheese on microwaveable plate. Microwave on HIGH 10 sec. or until slightly softened.
• Garnish pie with fresh raspberries or strawberry fans just before serving.
  

This recipe was used with permission from Kraft Foods.

INGREDIENTS:

1. 24 fresh jalapeño peppers (2 lb.)
2. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3. 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
4. 8 slices cooked OSCAR MAYER Bacon, crumbled
5. 1/4 cup flour
6. 2 eggs, beaten
7. 40 round buttery crackers, finely crushed
8. 2 cups oil

DIRECTIONS:

• Cut lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers.
• Roll peppers in flour; dip in eggs, then roll in cracker crumbs until evenly coated. Place in single layer in shallow pan. Refrigerate 15 min.
• Heat oil in medium saucepan to 375ºF. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.
  

This recipe was used with permission from Kraft Foods

INGREDIENTS:

1. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2. 1/2 cup sugar
3. 1/4 cup creamy peanut butter
4. 2 cups thawed COOL WHIP Whipped Topping
5. 1 chocolate cookie crumb crust (6 oz.)
6. 1/4 cup hot fudge ice cream topping, warmed

DIRECTIONS:

1. Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP.
2. Spoon into crust. Drizzle with fudge topping; swirl gently with knife.
3. Refrigerate 4 hours or until firm.

KITCHEN TIPS:

1. Garnish with 2 Tbsp. chopped cocktail peanuts before serving.
   

Used with permission from Kraft Foods

INGREDIENTS:

1. 1 head garlic
   
2. 1 tsp. oil
3. 4 large baking potatoes (2-1/2 lb.)
4. 1 cup sour cream
5. 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes, divided
6. 1/4 cup KRAFT Grated Parmesan Cheese
7. 4 slices OSCAR MAYER Bacon, cooked, crumbled
   

DIRECTIONS:

• Heat oven to 400°F.
  
• Cut thin slice off top of garlic; discard top. Place garlic on sheet of Reynolds Wrap® Aluminum Foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
• Reduce oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the VELVEETA and Parmesan; beat until fluffy. Spoon into shells, mounding filling as necessary; place in shallow baking dish.
• Bake 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.
  

KITCHEN TIPS:

• Save 40 calories and 5g fat, including 3g saturated fat, per serving by preparing with 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or light sour cream.
  
• Stuff potato shells as directed, but do not top with remaining VELVEETA. Refrigerate up to 24 hours. Heat oven to 325ºF. Bake, uncovered, 45 min.; top with remaining VELVEETA. Bake 5 min. or until VELVEETA is melted. Sprinkle with bacon.
• Substitute 4 slices OSCAR MAYER Fully Cooked Bacon, chopped, for the cooked and crumbled OSCAR MAYER Bacon.
• Substitute 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese for the VELVEETA, stirring 1-1/4 cups of the Cheddar into the mashed potatoes along with the sour cream and Parmesan, and topping potatoes with the remaining 1/4 cup Cheddar the last 5 min. of the bake time.
  

This recipe was used with permission from Kraft Foods

INGREDIENTS:

• 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
• 1 Tbsp. olive oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 can (14-1/2 oz.) diced tomatoes and green chiles, drained
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

DIRECTIONS:

• Prepare Dinner as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned. Stir in tomatoes and soup; cook on medium heat 5 min. or until chicken is done, stirring occasionally.
• Add Dinner; stir until blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

KITCHEN TIPS:

• Prepare as directed, using KRAFT Shredded Colby & Monterey Jack Cheeses or KRAFT Shredded Mild Cheddar Cheese.
  

This recipe was used with permission from Kraft Foods

INGREDIENTS:

1. 1 can (16.3 oz.) refrigerated buttermilk biscuits
   
2. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3. 1 tsp. orange zest
4. 1/4 tsp. ground cinnamon
5. 2 Tbsp. butter, melted
6. 1/4 cup PHILADELPHIA Cream Cheese Spread
7. 1/4 cup powdered sugar
8. 2 tsp. milk
9. 2 Tbsp. chopped toasted pecans
   

DIRECTIONS:

• Heat oven to 350ºF.
  
• Separate biscuits; cut into quarters. Mix dry pudding mix, zest and cinnamon in medium bowl. Add biscuit pieces in small batches; toss to evenly coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
• Bake 20 min. Cool 5 min. Remove from pan to wire rack; cool 10 min.
• Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; sprinkle with nuts.
  

KITCHEN TIPS:

• Serve with a hot cup of brewed MAXWELL HOUSE Coffee.
  
• This simple coffee cake is equally delicious whether served warm or at room temperature.
  

This recipe was used with permission from Kraft Foods

INGREDIENTS:

1. 1 lb. boneless skinless chicken breasts, grilled, chopped
2. 1-1/2 cups coleslaw blend (cabbage slaw mix)
3. 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
4. 1/2 cup grape tomatoes, quartered
5. 1/4 cup KRAFT Classic Ranch Dressing
6. 1 Tbsp. lime juice
7. 1 tsp. chili powder
8. 4 whole wheat tortillas (10 inch)
9. 1/2 cup TACO BELL® Thick & Chunky Mild Salsa
10. 1/4 cup sour cream

DIRECTIONS:

• Heat grill to medium heat.
• Combine first 7 ingredients.
• Spoon chicken mixture down centers of tortillas. Fold in both sides of each tortilla, then roll up burrito style.
• Grill, seam sides down, 8 to 9 min. or until golden brown on both sides, turning occasionally. Serve topped with salsa and sour cream.

KITCHEN TIPS:

• For more heat, prepare using TACO BELL® Thick & Chunky Medium Salsa. Or, add desired amount of hot pepper sauce or chopped jalapeño peppers to the filling before using as directed.
• Prepare using chopped grilled steak or pork.
• Wraps can be secured with wooden toothpicks before grilling as directed. Remove toothpicks before serving.
  

This recipe was used with permission with Kraft Foods.

INGREDIENTS:

1. 1/2 cup butter, softened
   
2. 2/3 cup creamy peanut butter
3. 2/3 cup granulated sugar, divided
4. 1/3 cup packed brown sugar
5. 1 egg
6. 2 Tbsp. milk
7. 1 tsp. vanilla
8. 1-1/2 cups flour
9. 1/3 cup cocktail peanuts, finely chopped
10. 1 tsp. baking soda
11. 1/2 tsp. salt
    
12. 48 foil-wrapped milk chocolate pieces, unwrapped
    

DIRECTIONS:

• Heat oven to 375°F.
  
• Beat butter, peanut butter, 1/3 cup granulated sugar and brown sugar in large bowl with mixer until light and fluffy. Add egg, milk and vanilla; mix well. Combine flour, nuts, baking soda and salt. Gradually add to butter mixture, beating after each addition until well blended.
• Shape dough into 48 balls, each about 1 inch in diameter; roll in remaining granulated sugar. Place, 2 inches apart, on baking sheets.
• Bake 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.
  

Used with permission from Kraft Foods

INGREDIENTS:

1. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2. 1 cup KRAFT Grated Parmesan Cheese, divided
3. 2 cans (8 oz. each) refrigerated crescent dinner rolls
4. 1 red pepper, chopped
5. 1/4 cup chopped fresh parsley

DIRECTIONS:

• Heat oven to 350°F.
• Mix cream cheese and 3/4 cup Parmesan until blended.
• Unroll dough; separate into 8 rectangles. Press seams and perforations together to seal. Spread with cream cheese mixture; top with peppers and parsley.
• Fold each dough rectangle lengthwise into thirds; cut crosswise into 4 squares.
• Place, seam sides down, on baking sheet; sprinkle with remaining Parmesan.
• Bake 13 to 15 min. or until golden brown
  

Used with permission from Kraft Foods

INGREDIENTS:

1. 1 pkg. (9 oz.) refrigerated fettuccine
2. 1 Tbsp. olive oil
3. 1 lb. boneless skinless chicken breasts, cut into thin strips
4. 1 Tbsp. Cajun seasoning, divided
5. 1 cup each red and yellow pepper strips
6. 1 pkg. (5 oz.) baby spinach leaves
7. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
8. 3/4 cup milk
9. 2 green onions, sliced
10. 1/2 cup KRAFT Shredded Parmesan Cheese

DIRECTIONS:

• Cook pasta in boiling water in large skillet 2 min. Drain pasta in colander; set aside.
• Heat oil in same skillet over medium heat. Add chicken; sprinkle evenly with 1 tsp. Cajun seasoning. Cook 5 min. or until chicken is done, stirring frequently. Spoon chicken into bowl; cover to keep warm.
• Add peppers to skillet; sprinkle with 1 tsp. of the remaining Cajun seasoning. Cook and stir 5 min. or until peppers are crisp-tender. Return chicken to skillet. Add spinach; cook and stir 2 to 3 min. or just until spinach is wilted.
• Add cream cheese, milk and remaining Cajun seasoning to chicken mixture; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Add pasta; cook 3 to 5 min. or until heated through, stirring frequently. Remove skillet from heat.
• Top chicken mixture with onions and Parmesan.

KITCHEN TIPS:

• For a touch of heat, prepare using 1 tub (7.5 oz.) PHILADELPHIA Jalapeño Cream Cheese Spread.
  

Used with permission from Kraft Foods