Recipe Talk

CHERRY DELIGHT

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2 c. graham crackers

1 stick butter

1 Tbsp. sugar

Mix and spread thin crust in a 9 x 13-inch pan. Bake 4
minutes at 450 degrees.

Beat until smooth 1 large package of philly cream cheese,

1 small package of philly cream cheese,

1 cup powdered sugar and 3 tablespoons milk.

Pour over crust.

Beat 2 small boxes or 1 large box Dream Whip

and pour over cream cheese mixture. Spoon 1 can cherry pie filling over Dream Whip

in spots to look like marble.

Chill. Serves 12.

Keeps 10 days.

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PECAN DELIGHTS

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1 1/2 c. flour

1 1/2 sticks butter

1 c. pecans

1 large Philly cream cheese

2/3 c. powdered sugar

1 c. Cool Whip

1 small vanilla pudding

1 small chocolate pudding

3 c. milk

Mix together flour, butter and pecans and press into 9 x
13-inch pan. Bake at 350 degrees for 20 minutes. Mix cream cheese,
powdered sugar and Cool Whip and spread on top of baked crust.

Mix vanilla pudding, chocolate pudding and milk and spread on
cheese mixture.

Top with Cool Whip.

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STRAWBERRY BARS

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1 c. sugar

1 pkg. frozen strawberries
(small), thawed

1 (8 oz.) pkg. cream cheese

1 (12 or 16 oz.) Cool Whip

2 mashed bananas

1 c. pecans

1 small can crushed pineapple

Heat cream cheese and sugar over low heat. Add rest of
ingredients. Put in 9 x 11-inch pan and refrigerate until well
set.

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CREAM CHEESE BARS

Bottom Crust:

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1 box yellow cake mix

1 egg, beaten

1 stick oleo, melted

Filling:

1 (8 oz.) softened cream
cheese bar

1 box powdered sugar

3 eggs

Mix cake mix, egg and oleo together (will be very
stiff). Mix filling ingredients together. Add eggs, one at a
time. Batter will be runny. Pour over bottom crust. Bake for
35 to 40 minutes at 350 degrees or until firmly set. Cool completely
before cutting.

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JELL-O® No Bake Pineapple Cheesecake Bars

Recipe Rating:

Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 8 servings

1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake

2 Tbsp. sugar

5 Tbsp. margarine, melted

1 Tbsp. water

1 tsp. ground ginger

1 can (20 oz.) crushed pineapple, well drained, divided

1-1/2 cups cold milk

2 tsp. grated lemon peel

MIX Crust Mix, sugar, margarine, water and ginger with fork in 9-inch square pan until well blended. Reserve 2 Tbsp. of the crumb mixture. Press remaining crumb mixture firmly onto bottom of pan with dry measuring cup; cover with half of the pineapple.
BEAT milk, Filling Mix and lemon peel with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon over pineapple layer in crust.
REFRIGERATE at least 1 hour. Top with remaining pineapple and reserved 2 Tbsp. crumb mixture. Serve immediately or cover and refrigerate until ready to serve. Cut into 8 bars. Store leftover bars in refrigerator.

KRAFT KITCHENS TIPS

Variation
For a tropical flair, mix 1/2 cup BAKER'S ANGEL FLAKE Coconut (toasted or untoasted) with the remaining pineapple before spooning over chilled dessert. Sprinkle with reserved 2 Tbsp. crumb mixture, then continue as directed.

NUTRITION INFORMATION

Nutrition (per serving)
Calories 290 Total fat 12g Saturated fat 4g Cholesterol 5mg Sodium 390mg Carbohydrate 43g Dietary fiber 1g Sugars 30g Protein 4g Vitamin A 8%DV Vitamin C 30%DV Calcium 20%DV Iron 4%DV




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Candy Bar Cheesecake Squares

Recipe Rating:

Prep Time: 20 min
Total Time: 4 hr min
Makes: 24 servings, 1 square each

2 cups OREO Chocolate Cookie Crumbs

1/4 cup (1/2 stick) butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs

4 bars (2.07 oz. each) chocolate-coated caramel-peanut nougat bars, chopped, divided

PREHEAT oven to 350degreesF. Mix crumbs and butter; press firmly onto bottom of 13x9-inch baking pan.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Gently stir in 1 cup of the chopped candy bars. Pour over crust. Sprinkle with remaining chopped candy bars.
BAKE 40 min. or until center is almost set. Cool. Refrigerate several hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

KRAFT KITCHENS TIPS

Size It Up
Enjoy a serving of this rich and indulgent treat on special occasions.

Chocolate-Covered Cheesecake Bars
Prepare and bake as directed. Cut into 32 bars. Place bars on wire rack. Melt 1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks and 2 Tbsp. shortening in saucepan on very low heat, stirring constantly. Pour chocolate mixture over bars to completely cover. Let stand until chocolate is firm. Store in refrigerator. Makes 32 servings, 1 bar each.

NUTRITION INFORMATION

Nutrition (per serving)
Calories 290 Total fat 20g Saturated fat 11g Cholesterol 80mg Sodium 290mg Carbohydrate 24g Dietary fiber 1g Sugars 17g Protein 5g Vitamin A 10%DV Vitamin C 0%DV Calcium 4%DV Iron 6%DV

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Cream Cheese Cinnamon Bars

2 large tubes Pillsbury Crescents

16 ounces cream cheese

1 cup granulated sugar

1 teaspoon vanilla extract

3/4 cup granulated sugar

1 teaspoon cinnamon

1/2 cup (1 stick) butter or margarine

In large bowl soften cream cheese. Add the 1 cup granulated sugar and vanilla extract, and mix well.

Open 1 tube of crescents and unroll, but do not tear apart. Put them in the bottom of a 13 x 9-inch baking pan. Spread cream cheese mixture over crescents. Put the other roll of crescents on top of cream cheese.

Melt butter and pour over crescents. Mix the 3/4 cup granulated sugar and cinnamon together. Sprinkle sugar/cinnamon mixture over top and bake at 350 degrees F for 30 minutes.

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FRUIT SQUARES

Pastry:

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3 c. flour

1 c. shortening

1/2 c. water

1 egg

juice of 1 lemon or 1 tsp.

extract (plus 2 tsp. water)

Cherry Filling:

4 1/2 c. drained water packed

red sour cherries

4 Tbsp. tapioca

3/4 c. cherry juice

1 1/2 c. sugar

1/2 tsp. almond extract

1/8 tsp. salt

Pineapple Filling:

1 (No. 2) can crushed

pineapple

5 Tbsp. tapioca

1 c. sugar

Apple Filling:

3 lb. apples, peeled and

sliced

2 to 3 Tbsp. flour

1 1/2 c. sugar

1 tsp. cinnamon

Frosting:

1 small pkg. cream cheese

1 c. powdered sugar

1/2 tsp. vanilla

Pastry: Combine flour and shortening; mix well with
pastry blender; set aside. Combine remaining ingredients; add
to flour mixture and continue cutting like pie dough. Divide
dough in half; roll each part to the size of a large cookie
sheet.

Place 1 pastry on cookie sheet; spread with choice of
filling. Cover with other crust. Bake at 350 degrees for 45 to 50
minutes; cool. Frost, then sprinkle with nuts.

Cherry Filling: Mix; spread over the crust.

Pineapple Filling: Mix; spread over crust.

Apple Filling: Mix together; spread over crust.

Frosting: Cream cheese until smooth. Add sugar gradu-

ally; beat well. Add vanilla. Frost bars, when cool.

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Sour Cherry Pie Filling

It's fantastic!

4 cups pitted sour cherries

4 tbsp. cornstarch

1/4 tsp. salt

1 tbsp. butter

1 1/4 cups sugar, generous measure

Mix cornstarch, sugar and salt. Heat with cherries in double boiler until juice is transparent and mixture thick. Add butter and cool. Freezes really well.

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CHERRY PIE

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1 can red sour cherries (not

pie filling)

1 can Eagle Brand milk

1/3 c. lemon juice

graham crackers

3/4 of 1/4 lb. margarine

small carton whipping cream,

whipped

Drain juice from cherries. Add lemon juice to milk and
stir until it changes color and thickens. Pour cherries in
milk and mix. Crush graham crackers into crumbs (I use food
processor).

Mix crumbs with margarine. Pat into 9-inch pie
plate. Set aside some of the crumbs for top of the pie. After

crust cools, add filling, whipped cream and remaining crumbs.

Place in refrigerator until ready to serve.

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CHERRY TREAT

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1 can sour cherries

1 can crushed pineapple

2 c. sugar

6 Tbsp. cornstarch

6 tsp. red cake coloring

1 c. chopped nuts

5 bananas, chopped

1 graham cracker crust

1 (8 oz.) Cool Whip

Cook cherries, pineapple, sugar and cornstarch until
thick and clear, set aside to cool; then add nuts and bananas,
pour in graham cracker crust. Add Cool Whip before serving.

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CHERRY CUSTARD

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1 c. sugar

2 heaping Tbsp. flour

1 Tbsp. butter

4 egg yolks

4 c. milk

4 beaten egg whites

cherries

Mix egg yolks, sugar and flour to make a paste; add milk
slowly. Add beaten egg whites last. Fill bottoms of 2
(9-inch) shells with sour cherries. Bake at 500 degrees for 10
minutes. Turn to 350 degrees until done. You can use raspberries or
coconut instead of cherries.

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CHERRY PUDDING

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1 can sour cherries, drained
(save juice for part of
milk measurement)

3 egg yolks

1 1/2 c. sugar

3 Tbsp. plain flour

vanilla

2 c. milk (this includes

cherry juice)

2 Tbsp. melted margarine

pkg. graham crackers

Mix sugar, flour, egg yolks, milk and margarine. Cool
over low heat until it thickens. Add cherries and vanilla.
Pour in dish. Crumble graham crackers or break into small
pieces to your desire. Cover with meringue.