What You Need!
2 cups Honey Maid Graham Crumbs 1/2 cup non-hydrogenated margarine, melted 1/2 tsp
ground cinnamon
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup icing sugar
3 cups thawed Cool Whip Whipped Topping, divided
1 cup boiling water
2 pkg. (85 g each) Jell-O Raspberry Jelly Powder
3 cups frozen raspberries
Make It!
MIX crumbs, margarine and cinnamon. Reserve 2 Tbsp.; press remaining into 13x9-inch pan. Beat cream cheese and sugar with mixer until blended. Stir in 1 cup Cool Whip; spread onto crust. Refrigerate.
ADD boiling water to jelly mixes; stir 2 min. Add berries; stir until thickened. Pour over cream cheese layer. Refrigerate 30 min. or until set but not firm.
COVER with remaining Cool Whip and reserved crumb mixture. Refrigerate 3 hours or until firm.
Again I made a jello type dessert, I have been trying some no cook desserts because I know how busy everyone is these days, and who wants to spend time in the kitchen cooking on beautiful summer days? I will say...this one was amazing! We all loved it!
I also have made it said that any recipe that I put on my blog will be very easy, quick good meals...like I said, who has the time? Tonights dinner was really really easy,I am sure most of you have all ready made something similar to this one. It is called...
Easy Italian Pasta Bake Recipe at kraftcanada.com: "Easy Italian Pasta Bake
What You Need!
1 lb. (450 g) extra-lean ground beef
3 cups whole wheat penne pasta, cooked, drained
1 jar (700 mL) pasta sauce
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
1/2 cup Kraft Part Skim Mozzarella Shredded Cheese
Make It!
HEAT oven to 375°F.
BROWN meat in large skillet; drain. Add pasta, sauce and Parmesan; mix well.
SPOON into 13x9-inch baking dish; top with mozzarella.
BAKE 20 min. or until heated through."
No comments:
Post a Comment