Ingredients

25 NUTTER BUTTER Cookies, divided

1/4 cup butter or margarine, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup PLANTERS Creamy Peanut Butter

1 cup cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla FlavorInstant Pudding

2-1/2 cups thawed COOL WHIP Whipped Topping, divided

3 squares BAKER’S Semi-SweetChocolate

Directions

LINE 9-inch square pan with foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.

BEAT cream cheese and peanut butter in medium bowl with whisk until well blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.

MICROWAVE remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

SPREAD chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.

kraft kitchens tips

HEALTHY LIVING

Good news! You’ll save 40 calories and 3 grams of total fat, including 2 grams of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

Ingredients

Take 1/2 cup (1 stick) butter and mix & match your recipe from these options…

then follow our 3 simple steps:

MICROWAVE BAKER’S Chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.

ADD 1 cup each broken cookies and PLANTERS Nuts; mix well. Spread into greased foil-lined 8-inch square pan.

REFRIGERATE 3 hours or until firm. Cut into 16 squares to serve. Store leftover cookie squares in the refrigerator.

kraft kitchens tips

SIZE-WISE

Enjoy your favorite foods while keeping portion size iin mind.

Ingredients

1. 1/2 cup reduced-fat creamy peanut butter
2. 1/3 cup honey
3. 1 egg
4. 2 tablespoons canola oil
5. 1 teaspoon vanilla extract
6. 3-1/2 cups old-fashioned oats
7. 1/2 cup packed brown sugar
8. 3/4 teaspoon salt
9. 1/3 cup peanut butter chips
10. 1/3 cup miniature semisweet chocolate chips

Directions

1. In a large bowl, beat the peanut butter, honey, egg, oil and vanilla until blended. Combine the oats, brown sugar and salt; add to the peanut butter mixture and mix well. Stir in chips. (Batter will be sticky.)
2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 12-15 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
3. Nutritional Facts1 piece equals 93 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 76 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

    

    

Ingredients

1. 1/2 cup butter, softened
2. 1 cup packed brown sugar
3. 1/4 cup sugar
4. 2 tablespoons honey
5. 1/2 teaspoon vanilla extract
6. 1 egg
7. 1 cup all-purpose flour
8. 1 teaspoon ground cinnamon
9. 1/2 teaspoon baking powder
10. 1/4 teaspoon salt
11. 1-1/2 cups quick-cooking oats
12. 1-1/4 cups crisp rice cereal
13. 1 cup chopped nuts
14. 1 cup raisins or semisweet chocolate chips, optional

Directions

1. In a large bowl, cream butter and sugars until light and fluffy. Add the honey, vanilla and egg; mix well. Combine the flour, cinnamon, baking powder and salt; gradually add to creamed mixture. Stir in oats, cereal and nuts and raisins or chocolate chips if desired.
2. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is lightly browned. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Ingredients
1. 1 package (9 ounces) yellow cake mix
2. 3 tablespoons butter, softened
3. 1 egg
4. TOPPING:
5. 1 package (3 ounces) cream cheese, softened
6. 2 cups confectioners’ sugar
7. 1 egg

Directions

1. In a large bowl, combine the cake mix, butter and egg until well blended. Spread into a greased 9-in. square baking pan.
2. In a small bowl, beat the cream cheese, confectioners’ sugar and egg until smooth; spread evenly over batter.
3. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 2 dozen.