Kraft Recipes 103e5a

KRAFT RECIPES Layered Mousse Bites What you need 2-1/2 cups boiling water 2 pkg. (85 g each) Jell-O Strawberry Jelly Powder 2 cups thawed Cool Whip Whipped Topping

Make it ADD boiling water to jelly powder in medium bowl; stir with whisk 2 min. until completely dissolved. Stir in Cool Whip until well blended. POUR into 8-inch square pan. REFRIGERATE 3 hours or until firm. Cut into 36 pieces.

Caramel Pecan S'more Cheesecake Bites What you need 3/4 cup Honey Maid Graham Crumbs 1/4 cup butter, melted 1/2 cup caramel sundae syrup, warmed, divided 1/3 cup coarsely chopped pecans, divided 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened 1 jar (198 g) Jet-Puffed Marshmallow Creme 1/2 cup Jet-Puffed Miniature Marshmallows 2 Tbsp. chocolate syrup

Make it MIX graham crumbs and butter until blended; press onto bottoms of 10 paper-lined muffin cups. Spoon 2 Tbsp. caramel syrup evenly over crusts; sprinkle with 3 Tbsp. nuts. BEAT cream cheese and marshmallow creme in small bowl with mixer until blended. Add 2 Tbsp. of the remaining caramel syrup; mix well. Spoon into muffin cups; top with marshmallows. DRIZZLE with chocolate syrup and remaining caramel syrup; sprinkle with remaining nuts. Refrigerate 3 hours.

Caramel-Nut Marshmallow Pops What you need 1 pkg. (269 g) Kraft Caramels 2 Tbsp. milk 30 Jet-Puffed Marshmallows 3/4 cup dry-roasted peanuts, finely chopped

Make it MICROWAVE caramels and milk in large microwaveable glass measuring cup on HIGH 2 min. or until caramels are completely melted and sauce is well blended when stirred; cool slightly. INSERT lollipop stick into 1 marshmallow; dip in caramel sauce, turning until evenly coated. Let excess caramel drip off. Dip bottom of marshmallow in nuts. Place on parchment-covered baking sheet. REPEAT with remaining marshmallows. Let stand 20 min. or until caramel coating is firm.

Layered Chocolate-Peanut Butter Fudge What you need 1 pkg. (225 g) Baker's Semi-Sweet Chocolate 3/4 cup canned sweetened condensed milk 1/2 cup salted peanuts, chopped 1 pkg. (170 g) Baker's White Chocolate 1/4 cup Kraft Smooth Peanut Butter

Make it MICROWAVE semi-sweet chocolate and milk in microwaveable bowl on MEDIUM 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in nuts. Spread onto bottom of foil-lined 8inch square pan. MICROWAVE white chocolate in separate microwaveable bowl on MEDIUM 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add peanut butter; stir until melted. Spread over semi-sweet chocolate layer. REFRIGERATE 2 hours or until firm. Cut into squares.

Valentine's Creamy JIGGLERS What you need 2-1/2cups boiling water 2pkg. (8-serving size each) JELL-O Gelatin, any red flavor 1cup cold milk 1pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

Make it ADD boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Cool 30 min. at room temperature. BEAT pudding mix and milk in medium bowl with whisk 2 min. Add to gelatin; stir until blended. Pour into 13x9-inch pan. REFRIGERATE 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch heart-shaped cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan.

Mini JELL-O Trifle Bites What you need 2cups boiling water 2pkg. (0.3 oz. each) JELL-O Raspberry Flavor Sugar Free Gelatin 3slices prepared fat-free pound cake (3/4 inch thick), cut into 24 cubes 1pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened 1cup powdered sugar 1cup thawed COOL WHIP LITE Whipped Topping 1tsp. Lemon zest

Make it ADD boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Place 1 cake cube in each of 24 mini muffin cups lined with foil liners; cover with gelatin. Refrigerate 2 hours or until firm. BEAT Neufchatel in small bowl with mixer until creamy. Gradually beat in sugar. Gently stir in COOL WHIP and zest. SPOON into pastry bag fitted with star tip. Use to pipe Neufchatel mixture over trifles.