Ingredients

4 squares BAKER’S Semi-SweetChocolate

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

3/4 cup sugar

2 eggs

1 tsp. vanilla

1/2 cup flour

1/2 cup chopped PLANTERS Pecans

2-1/2 cups cold milk

2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding

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

Grated BAKER’S Semi-SweetChocolate (optional)

Directions

PREHEAT oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in flour and nuts. Spread into greased 9-inch pie plate.

BAKE 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely on wire rack.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping; sprinkle with grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.

kraft kitchens tips

SIZE-WISE

Savor a serving of this indulgent, special occasion dessert that is perfect for a party. One pie makes enough for 10 servings.

MAKE AHEAD

Brownie can be baked a day ahead. Cool completely; cover with foil and store at room temperature until ready to use.

Ingredients

2 cups cold fat-free milk, divided

1 pkg. (4-serving size) JELL-O Devil’s Food Flavor Fat Free Sugar Free Instant Pudding

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

1  ready-to-use reduced-fat graham cracker crumb crust (6 oz. or 9 inch)

1 pkg. (4-serving size) JELL-O White Chocolate Flavor Fat Free Sugar Free Instant Pudding

Directions

POUR 1 cup of the cold milk into medium bowl. Add dry devil’s food flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in 1/2 of the whipped topping. Spoon evenly into crust.

POUR remaining 1 cup cold milk into another medium bowl. Add dry white chocolate flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in remaining whipped topping. Spread over pudding layer in crust.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

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.

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!

Ingredients
1. 3/4 cup peanut butter
2. 4 ounces PHILADELPHIA Cream Cheese (softened or cubed), softened
3. 1 cup confectioners’ sugar
4. 1 carton (8 ounces) frozen whipped topping, thawed
5. 1 graham cracker crust (9 inches)
6. Salted chopped peanuts

 

Directions

7. In a large bowl, beat the peanut butter, cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; pour into prepared crust. Sprinkle with nuts. Chill until serving. Refrigerate leftovers. Yield: 8 servings

Combine egg whites, salt, and cream of tarter and beat until foamy.  Add the sugar, 2 tbsp. at a time, beating well after each addition.  Continue beating until very stiff peaks will form.  Fold in the nuts and 1/2 tsp. of vanilla.

Spoon into lightly greased 8-in. pie pan and make a nest-like shell, building up the sides to about 1/2 in. above the pan.  Bake in a slow oven (300 degrees) 50-55 min. Cool.

Melt chocolate in water over low heat, stirring constantly.  Cool until thickened.  Add 1 tsp. vanilla.  Then whip cream and fold in the chocolate mixture.  Pile into meringue shell.  Chill for about 2 hours.  Makes 6-8 delicious servings.

Add all ingredients to pumpkin in order given.  Stir til well blended.  Pour into 2 deep dish unbaked pie shells.   Bake at 450 for 10 min. Then set oven to 325 and bake an additional 30 min.

Beat 3 Eggs.

Add melted butter, sugar and syrup and cream well.  Add salt and vanilla and blend.  Stir in nuts and pour into unbaked 9 in. pie crust.

Bake in moderate 350 degree oven 50 min. or till knife comes out clean.   Cool.