Makes: 3 cups
4 cups POST WAFFLE CRISP Cereal
1/2 cup PLANTERS Salted Peanuts
1/2 cup raisins
2 Tbsp. butter or margarine, melted
MIX cereal, peanuts and raisins in large bowl. Pour melted butter over cereal mixture; toss to coat. Spread evenly in 15x10x1-inch baking pan. BAKE at 350�F for 10 minutes. Cool. Store in tightly covered container.
8 celery stalks, each cut into 3 pieces (3 to 4 inches each)
1 container (8 oz.) PHILADELPHIA Cheesecake Flavor Cream Cheese Spread
1/2 cup raisins
FILL celery "logs" evenly with cream cheese spread.
TOP with raisins for the "ants."
Great Substitute
Prepare as directed, using plain PHILADELPHIA Cream Cheese Spread.
8 cups popped plain white popcorn
2 Tbsp. liquid margarine
1/4 cup KRAFT Macaroni & Cheese Cheese Topping
TOSS popcorn and margarine.
SPRINKLE with Cheese Topping. Toss. Makes 32.
Makes: 1 cup
2 Tbsp. KOOL-AID Sugar-Sweetened Soft Drink Mix, any flavor
1 container (8 oz.) BREYERS Vanilla Lowfat Yogurt
Cut-up fresh fruit
Sliced strawberries (optional)
Sliced kiwi (optional)
STIR soft drink mix into yogurt in medium bowl. REFRIGERATE 1 hour or until ready to serve. Stir. Garnish with sliced strawberries and kiwi. Serve with fresh fruit.
Great Substitute
Substitute 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream for the yogurt.
1 can (11-1/2 oz.) refrigerated cornbread twists
8 OSCAR MAYER Light Beef Franks
PREHEAT oven to 375�F. Unroll cornbread twists; separate into 16 pieces. Spiral wrap 2 cornbread twists around each frank.
PLACE wrapped franks, seam sides down, on baking sheet. Bake 10 minutes or until cornbread is light golden brown.
SERVE with KRAFT Pure Prepared Mustard, ketchup, KRAFT Barbecue Sauce or honey, if desired.
Great Substitute
Substitute OSCAR MAYER Light Wieners for the franks.
Bacon-Wrapped Corn Dogs
Wrap 1 or 2 slices OSCAR MAYER Ready to Serve Bacon in spiral fashion around each cornbread-covered frank; press bacon into cornbread to secure. Place on baking sheet sprayed with cooking spray. Bake as directed.
Makes: 8
1 Tbsp. butter or margarine
1-1/3 cups JET-PUFFED Miniature Marshmallows
2-1/4 cups POST Fruity or Cocoa PEBBLES Cereal*
2 pints (4 cups) ice cream, any flavor, softened
MICROWAVE butter in large microwavable bowl on HIGH 30 seconds. Add marshmallows; mix well. Microwave on HIGH 1 minute or until marshmallows are smooth when stirred, stirring after 30 seconds.
STIR in cereal. Mix lightly until well coated. With lightly greased hand, press evenly into lightly greased 9-inch pie plate. Fill crust with ice cream; cover.
FREEZE about 2 hours or until firm. Let stand at room temperature about 10 minutes or until pie can be easily cut before serving. Garnish with toppings as desired.
Makes: 8 to 10
1 pkg. (16 oz.) OREO Chocolate Sandwich Cookies
2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Gummy worms
CRUSH cookies in zipper-style plastic bag with rolling pin or in food processor.
POUR cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in whipped topping and 1/2 of the crushed cookies.
PLACE about 1 Tbsp. of the remaining crushed cookies in each of 8 to 10 (7-oz.) paper or plastic cups. Fill cups about 3/4 full with pudding mixture; top with remaining crushed cookies.
REFRIGERATE until ready to serve. Garnish with gummy worms just before serving. Store leftover desserts in refrigerator.
Variation - Sand Cups
Prepare as directed, substituting 1 pkg. (12 oz.) NILLA Wafers for OREO Cookies and JELL-O Vanilla Flavor Instant Pudding & Pie Filling for chocolate flavor pudding & pie filling.
TIP
Dirt Cups and Sand Cups can also be served frozen. Prepare as directed. Freeze 3 hours or until firm. Remove from freezer just before serving.
Makes: 6 servings
2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 cup thawed COOL WHIP Whipped Topping
6 paper or plastic cups (5 oz.)
6 wooden pop sticks
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping.
SPOON evenly into paper cups. Insert pop stick into center of each cup for handle.
FREEZE 4 hours or overnight until firm. To remove pops from cups, place bottoms of cups under warm running water for 15 seconds. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.
Rocky Road Pudding Cups
Prepare as directed, adding 1/4 cup each chocolate chips, JET-PUFFED Miniature Marshmallows and chopped PLANTERS Peanuts with the whipped topping.
Dalmatian Pudding Cups
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling and adding 3/4 cup BAKER'S Semi-Sweet Chocolate Chunks with the whipped topping.
Makes: 8 servings, 3 topped crackers each
5 oz. (1/2 of 10-oz. pkg.) CRACKER BARREL Sharp Cheddar Cheese
4 slices OSCAR MAYER Smoked Ham
24 RITZ Crackers
2 Tbsp. GREY POUPON Dijon Mustard
24 pitted ripe olive slices (about 1/4 cup)
CUT cheese into 12 slices; cut each slice diagonally in half. Cut each ham slice into 6 pieces.
TOP each cracker with 1 ham piece, 1/4 tsp. mustard, 1 cheese triangle and 1 olive slice.
Great Substitute
Prepare as directed, using CRACKER BARREL or KRAFT 2% Milk Reduced Fat Sharp Cheddar Cheese and RITZ Reduced Fat Crackers.