Four-Layer Dessert

Four-Layer Dessert
Ing
1 cup flour
1/2 cup finely chopped PLANTERS Slivered Almonds
1/4 cup margarine, melted
1 (8 ounce) package PHILADELPHIA FREE Fat Free Cream Cheese, softened
1/2 cup powdered sugar
2 cups thawed COOL WHIP LITE Whipped Topping, divided
3 cups fat free milk
2 pkg. (4 serving size) JELL-O Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, any flavor
Procedure
Mix flour, almonds and margarine in large bowl until well blended and crumbly. Press firmly onto bottom of 13x9-inch baking pan. Bake at 350 degrees F for 15 minutes or until lightly browned. Cool.
Stir cream cheese and powdered sugar with wooden spoon until well blended. Gently stir in 1 cup of the whipped topping. Spoon over crust.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Spoon over cream cheese mixture. Spread with remaining 1 cup whipped topping. Refrigerate 3 hours or until ready to serve.
Yield: 12 servings


Black Forest Mousse Dessert
Ing
1 1/2 cups cold milk
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
16 OREO Chocolate Sandwich Cookies, divided
1 1/2 cups canned cherry pie filling
2. Cooking Directions
Procedure
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Coarsely chop 10 of the cookies; stir into pudding mixture.
Spoon half of the pudding mixture into 1-1/2-qt. serving bowl. Spread 1 cup of the remaining whipped topping over pudding mixture. Top with 1 cup of the pie filling, remaining pudding mixture, remaining whipped topping and 1/2 cup pie filling.
Cut remaining 6 cookies in half; place on top of dessert. Serve immediately. Or cover and refrigerate until ready to serve. Store leftover dessert in refrigerator.
Yield: 12 servings




Pistachio Pineapple Mallow Dessert
Ing
1 pkg. (4 serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 (20 ounce) can crushed pineapple in juice, undrained
1/2 cup PLANTERS Walnut Pieces
3 1/4 cups JET-PUFFED Miniature Marshmallows, divided
2 (8 ounce) tubs COOL WHIP Whipped Topping, thawed
3 maraschino cherries with stems
Procedure
Stir dry pudding mix, pineapple with juice, walnuts and 1 cup of the marshmallows in large bowl until well blended. Gently stir in 1 tub of the whipped topping.
Empty remaining tub of whipped topping into separate medium bowl. Add 2 cups of the marshmallows; mix lightly.
Spoon half of the pudding mixture into large serving bowl; cover with layer of half of the marshmallow mixture. Repeat both layers. Top with remaining 1-1/4 cups marshmallows and the cherries. Refrigerate at least 1 hour before serving. Store leftover dessert in refrigerator.
Yield: 16 servings





Easy Strawberry Dessert
Ing
1 1/2 cups boiling water
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
1 (8 ounce) tub COOL WHIP Strawberry Whipped Topping, unthawed, divided
1 cup sliced strawberries

Procedure
Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add two thirds of the frozen whipped topping (about 2 cups); stir with wire whisk until whipped topping is completely melted and mixture is well blended. Refrigerate remaining whipped topping for later use.
Spoon strawberries evenly into five dessert cups; cover evenly with the gelatin mixture. Refrigerate 2 hours or until set.
Top evenly with the remaining whipped topping just before serving. Store leftover desserts in refrigerator.
Yield: 5 servings
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