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Chocolate Ribbon Pie

9/30/2022

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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.
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Stuffed Jalapeno Peppers

9/23/2022

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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
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Peanut Butter-Fudge Swirl Pie

9/9/2022

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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
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Roasted Garlic Twice-Baked Potatoes

9/2/2022

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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
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