Blog Archives - THE EDMONSON VOICE

Chocolate Ribbon Pie

9/30/2022

INGREDIENTS:

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
2 cups plus 1 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 chocolate cookie crumb crust (6 oz.)
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.

Stuffed Jalapeno Peppers

9/23/2022

INGREDIENTS:

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

Peanut Butter-Fudge Swirl Pie

9/9/2022

INGREDIENTS:

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

DIRECTIONS:

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

KITCHEN TIPS:

Garnish with 2 Tbsp. chopped cocktail peanuts before serving.

Used with permission from Kraft Foods