Category Archives: Desserts

Cakes, Desserts, Fruit Desserts, Recipes

Pineapple Cheesecake

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32 Servings Prep:30 Min. Total Time: 3 Hours + 30 Min.

Ingredients

2 cups BAKER’S ANGEL FLAKE Coconut

1/2 cup finely chopped PLANTERS Pecans

3 Tbsp. flour

3 Tbsp. butter or margarine, melted

1 env. KNOX Unflavored Gelatine

1/4 cup cold water

3 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread

1/2 cup sugar

1 can (20 oz.) crushed pineapple, drained with 1/2 cup juice reserved

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

HEAT oven to 350°F.

COMBINE coconut, nuts, flour and butter; press onto bottom of 13×9-inch baking dish. Bake 15 min.

MEANWHILE, sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring occasionally.

BEAT cream cheese spread and sugar in large bowl with mixer until well blended. Gradually beat in gelatine and reserved pineapple juice. Gently stir in pineapple and COOL WHIP; pour over crust. Refrigerate 3 hours or until firm.

kraft kitchens tips

SIZE-WISE

At 32 servings, this fun recipe is great for a party or large family gathering.

SUBSTITUTE

Prepare using 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened.

Desserts, Pies, Recipes

Heavenly Chocolate-Berry Pie

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8 Servings Prep: 40 Min. Total time: 3 Hours + 40 Min.

Ingredients

1-1/4 cups HONEY MAID Graham Cracker Crumbs

2 Tbsp. granulated sugar

5 Tbsp. butter or margarine, melted

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

1/4 cup firmly packed brown sugar

1/2 tsp. vanilla

3 squares BAKER’S Semi-Sweet Chocolate, divided

2 cups thawed COOL WHIP Whipped Topping

8 whole strawberries, cut in half (optional)

Dark chocolate ice cream topping

Directions

PREHEAT oven to 325°F. Mix crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.

PLACE 3 of the chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir until chocolate is completely melted. Set aside. Beat cream cheese, brown sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping. Spoon into crust. Refrigerate several hours or overnight.

TOP pie with strawberries (optional) just before serving.  Drizzle dark chocolate syrup over pie. Store leftover pie in refrigerator.

Desserts, Pies, Recipes

Coconut-Cream Cheese Pie

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12 Servings Prep: 15 Min. Total Time: 3 Hours + 40 Min

Ingredients

48 NILLA Wafers, finely crushed (about 1-1/2 cups)

1/4 cup butter, melted

1-1/4 cups BAKER’S ANGEL FLAKE Coconut, divided

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

2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups  plus 1 Tbsp. cold milk, divided

2 cups  thawed COOL WHIP LITE Whipped Topping

1 Tbsp. sugar

Directions

HEAT oven to 350ºF.

COMBINE wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9-inch pie plate. Bake 10 min. Cool.

MICROWAVE cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP. Pour into crust.

ADD sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.

SPRINKLE toasted coconut over pie just before serving.

kraft kitchens tips

SIZE-WISE

Sweets can be part of a balanced diet but remember to keep tabs on portions.

SUBSTITUTE

Prepare using JELL-O Coconut Cream Flavor Instant Pudding.

HOW TO TOAST COCONUT

Toasting coconut is easy. Just spread BAKER’S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

Cakes, Desserts, Fruit Desserts, Recipes

Bananas Foster Cheesecake 

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24 Servings Prep: 20 Min. Total Time: 3 Hours+ 50 Min.

Ingredients

2 cups finely crushed NILLA Wafers

1/2 cup PLANTERS Chopped Pecans

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

3/4 cup firmly packed brown sugar, divided

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

2 tsp. rum extract

3 eggs

1/2 cup mashed ripe banana

2 medium bananas, sliced

2 tsp. lemon juice

1 jar caramel ice cream topping

1/2 cup PLANTERS Pecan Halves

Directions

PREHEAT oven to 350°F. Mix wafer crumbs, chopped pecans, butter and 1/4 cup of the brown sugar until well blended. Press firmly onto bottom of 13×9-inch baking pan.

BEAT cream cheese, remaining 1/2 cup brown sugar and rum extract in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in mashed banana. Pour over crust.

BAKE 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

TOSS sliced bananas with lemon juice; spoon over cheesecake.  Drizzle caramel topping evenly over bananas; sprinkle with pecan halves. Cut into 24 squares. Refrigerate any leftover cheesecake squares.

Cakes, Desserts, Recipes

Lemon Cake

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15 Servings Prep: 20 Min. Bake: 25 Min. + Cooling

Ingredients

1 package (18-1/4 ounces) white cake mix

1 package (3 ounces) lemon gelatin

1 cup plus 2 tablespoons water

4 egg whites

1/3 cup unsweetened applesauce

1 tablespoon canola oil

1 teaspoon lemon extract

4 drops yellow food coloring, optional

LEMON GLAZE:

1-1/2 cups confectioners’ sugar

1/3 cup lemon juice

Directions

In a large bowl, combine the cake mix, gelatin, water, egg whites, applesauce, oil, lemon extract and food coloring if desired; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.

Meanwhile, for glaze, in a small bowl, combine confectioners’ sugar and lemon juice until smooth. Drizzle about a third of glaze over cake; carefully spread evenly. Repeat with remaining glaze. Cool completely. Yield: 15 servings.

Nutritional Analysis:1 piece equals 225 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 266 mg sodium, 43 g carbohydrate, trace fiber, 3 g protein.

Cakes, Desserts, Recipes

Fluted Lemon Cake

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12-16 Servings Prep: 15 Min. Bake: 40 Min. + Cooling

Ingredients

1 package (18-1/4 ounces) yellow cake mix

1 package (3 ounces) lemon gelatin

4 eggs

2/3 cup water

2/3 cup canola oil

GLAZE:

1 cup confectioners’ sugar

3 tablespoons lemon juice

1 teaspoon grated lemon peel

Directions

In a large bowl, combine the cake mix, gelatin, eggs, water and oil. Beat on low speed for 1 minute. Beat on medium for 2 minutes.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 38-42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Combine glaze ingredients; drizzle over warm cake. Cool completely before cutting. Yield: 12-16 servings.

Nutritional Facts1 serving (1 slice) equals 283 calories, 13 g fat (3 g saturated fat), 53 mg cholesterol, 231 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.

Desserts, Fruit Desserts, Recipes

Moist Lemon Fluff Dessert

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20 Servings Prep: 15 Min. + Chilling

Ingredients

1 can (12 ounces) evaporated milk

1-1/2 cups graham cracker crumbs

1/3 cup butter, melted

1 package (.3 ounce) sugar-free lemon gelatin

1 cup boiling water

3 tablespoons lemon juice

1 package (8 ounces) reduced-fat cream cheese

3/4 cup sugar

1 teaspoon vanilla extract

Directions

Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.

In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set.

Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool.

In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield: 20 servings.

Nutritional Facts1 piece equals 135 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 136 mg sodium, 15 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

 

Desserts, Fruit Desserts, Recipes

Fluffy Lemon, Lime or Orange Squares

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12 Servings Prep: 25 Min.  + Chilling

Ingredients

1-1/2 cups crushed vanilla wafers (about 45 wafers)

1/3 cup chopped pecans

6 tablespoons butter, melted

1/2 cup heavy whipping cream

2 packages (3 ounces each) lemon,lime or orange gelatin

1-1/4 cups boiling water

1 package (3.4 ounces) instant lemon or vanilla pudding mix

1 pint lemon, lime or orange sherbet, softened

Directions

In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11-in. x 7-in. dish. Cover and refrigerate for 30 minutes.

Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Fold in whipped cream.

Spread over crust; sprinkle with reserved crumb mixture. Refrigerate for 1 hour or until set. Yield: 12 servings.

Nutritional Facts1 piece equals 285 calories, 14 g fat (7 g saturated fat), 31 mg cholesterol, 231 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.

 

Desserts, Recipes, Salads

Watergate Salad

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8 Servings Prep: 15 Min. + Chilling

Ingredients

1 can (20 oz.) crushed pineapple in juice, undrained

1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

1 cup JET-PUFFED Miniature Marshmallows

1/2 cup chopped PLANTERS Pecans

1-1/2 cups thawed COOL WHIP Whipped Topping

Directions

COMBINE first 4 ingredients in large bowl.

STIR in COOL WHIP.

REFRIGERATE 1 hour.

Cakes, Desserts, Fruit Desserts, Recipes

Peaches ‘N Cream No-Bake Cheesecake

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16 Servings Prep: 15 Min. Cool: 4 Hours

Ingredients

2 cups HONEY MAID Graham Cracker Crumbs

6 Tbsp. margarine, melted

1 cup sugar, divided

4 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened

1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin

2 fresh peaches, chopped

1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

Directions

MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.