​INGREDIENTS:

• 3/4 cup caramel sauce, divided
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, divided
• 1 pkg. (6 oz.) pecan halves, toasted, coarsely chopped and divided
• 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
• 3 cups milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping (about 3-1/2 cups), thawed
• 18 graham crackers

DIRECTIONS:

1. Reserve 3 Tbsp. caramel sauce, and 2 Tbsp. each melted chocolate and nuts for later use.
2. Beat pudding mixes and milk in large bowl with whisk 2 min. Add remaining melted chocolate and half of the COOL WHIP; mix well. Spread 1/2 cup pudding mixture onto bottom of 13x9-inch dish.
3. Cover evenly with 6 graham crackers. Spread 3 Tbsp. of the remaining caramel sauce evenly onto graham crackers in dish; sprinkle with 1/3 of the nuts. Top with 1/3 of the remaining pudding mixture. Repeat layers twice.
4. Top dessert with remaining COOL WHIP. Drizzle with reserved caramel sauce and melted chocolate; sprinkle with reserved nuts.
5. Refrigerate overnight.

KITCHEN TIP:
How to Toast Nuts--Toasting nuts adds crunch and intensifies their flavor. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish.  Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet.  Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.

​Used with permission from Kraft Foods

INGREDIENTS:

• 1/2 small red onion, thinly sliced
• 2 tsp. HEINZ Red Wine Vinegar
• 2 cups shredded cooked chicken breast
• 1/4 cup KRAFT Sweet & Spicy Barbecue Sauce
• 8 corn tortilla s (6 inch), warmed
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

DIRECTIONS:

1. Toss onions with vinegar in bowl; let stand 10 min.
2. Meanwhile, combine chicken and barbecue sauce in microwaveable bowl. Microwave on HIGH 1 to 2 min. or until heated through, stirring after each minute.
3. Drain onions; discard vinegar. Spoon chicken onto tortillas; top with onions and remaining ingredients.

KITCHEN TIPS:

• Tip 1: Healthy Living--Save 40 calories and 5g of fat, including 3g of saturated fat, per serving by preparing with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
• Tip 2: Substitute--If you don’t have red wine vinegar, you can use HEINZ Distilled White Vinegar instead.
• Tip 3: Substitute--Prepare using your favorite flavor of KRAFT Barbecue Sauce.
  

Used with permission from Kraft Foods

INGREDIENTS:

• 2 cups orange sherbet, softened
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 can (14 oz.) sweetened condensed milk
• 1/2 cup orange juice
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

DIRECTIONS:

1. Line 9x5-inch loaf pan with Reynolds Wrap® Aluminum Foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.
2. Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Whisk in COOL WHIP; spread over sherbet in pan.
3. Freeze 3 hours. To un-mold, invert pan onto plate; remove foil.

KITCHEN TIPS:

• Tip 1: Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
• Tip 2: How to Soften Sherbet--To soften sherbet, spoon measured amount of sherbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to 15 sec. or until slightly softened.
• Tip 3: How to Easily Cut Dessert--Remove from freezer about 10 min. before serving to soften slightly before slicing.
  

Used with permission from Kraft Foods

INGREDIENTS:

• 8 slices OSCAR MAYER Bacon
• 1 beef flank steak (1 lb.), cut against the grain into 12 strips
• 4-1/2 tsp. A.1. Dry Rub Cracked Peppercorn, divided
• 1 lb. boneless skinless chicken breasts, cut lengthwise into 8 strips
• 1 lb. Italian sausage links, cut diagonally into 12 pieces
• 1/2 cup KRAFT Real Mayo Mayonnaise
• 3 cloves garlic, minced, divided
• 1 can (15 oz.) black beans, drained
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 1/4 cup finely chopped onions
• 2 Tbsp. chopped fresh parsley
• 2 navel oranges, each cut into 6 wedges

DIRECTIONS:

1. Heat grill to medium-high heat.
2. Place bacon slices in single layer on paper towel-covered microwaveable plate; cover with second paper towel. Microwave on HIGH 3 min. or until partially cooked. (Bacon should be slightly limp.) Drain bacon; cool.
3. Meanwhile, toss steak strips with 1 Tbsp. Dry Rub. Starting at one short end, tightly roll up each steak strip into pinwheel. Thread onto skewers.
4. Place 1 bacon slice over each chicken strip; thread onto additional skewers. Thread sausage onto additional skewers.
5. Grill skewers 8 to 12 min. or until done, turning occasionally and removing from grill when done. (Beef skewers should be done first.)
6. Meanwhile, mix mayo, 2/3 of the garlic and remaining Dry Rub in small bowl until blended. Combine beans, dressing, onions, parsley and remaining garlic in separate bowl.
7. Serve meat with mayo mixture, bean mixture and orange wedges.

KITCHEN TIPS:

• Tip 1, Serving Suggestion: For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
• Tip 2, Note: For best results, prepare using 12-inch metal skewers. Or if using wooden skewers, soak them in water for 30 min. before using to help prevent them from burning on the grill.
• Tip 3, Food Facts: Churrasco is the term used to describe a variety of grilled skewered meats. Each serving of this tasty recipe features a sampling of the 3 grilled meats served with our take of Brazilian black beans and garlic mayo.
  

Used with permission from Kraft Foods

INGREDIENTS:

• 3 cups flour
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 1 cup cold butter, cubed
• 1-1/2 cups fresh blueberries
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding, divided
• 9 cups frozen tart cherries (2-3/4 lb.), thawed, well drained
• 1 Tbsp. milk
• 1 Tbsp. sugar

DIRECTIONS:

1. Heat oven to 425ºF.
   
2. Use pulsing action of food processor to process flour, cream cheese and butter until mixture is well blended and forms dough that pulls away from side of food processor container. Remove dough from food processor; shape into ball. Cut in half; flatten each half into disk.
   
3. Press 1 disk between 2 lightly floured sheets of waxed paper; roll into 15x10-inch rectangle. Use 1-1/2-inch cookie cutter to cut rolled-out dough into 6 stars; cut remaining rolled-out dough into 6 (3/4-inch-wide) strips. Reserve trimmings for later use.
   
4. Spray 15x10x1-inch pan with cooking spray. Break remaining disk of dough and reserved trimmings into small pieces; place in prepared pan. Press onto bottom and up sides of pan to form crust.
   
5. Toss blueberries with 1 Tbsp. dry pudding mix; spoon onto one corner of crust. Toss cherries with remaining dry pudding mix; spread onto remaining crust.
   
6. Top fruit with dough strips and stars to resemble US flag as shown in photo, cutting dough strips as necessary to fit. Brush dough with milk; sprinkle with sugar.
   
7. Bake 35 to 40 min. or until edges of crust are golden brown, and fruit is hot and bubbly.
   

Kitchen Tips:

• Tip 1: Since this easy-to-make pie makes 15 servings, it's the perfect dessert to serve at your annual 4th of July party.
  
• Tip 2: Substitute 7 cups sliced strawberries or 2 (21-oz. cans) cherry pie filling for the tart cherries.
  
• Tip 3: Serve topped with thawed COOL WHIP LITE Whipped Topping.
• Tip 4: For best results, use frozen tart cherries, not dark cherries, as listed in recipe. The dark cherries will produce a darker, not red, color in the baked pie.