Peanut Butter Striped Delight



35 OREO Chocolate Sandwich Cookies

6 Tbsp. butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

3 cups plus 2 Tbsp. cold milk, divided

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

divided

2 pkg. (4-serving size each) JELL-O Vanilla Flavor

Instant Pudding & Pie Filling

1/3 cup peanut butter



PLACE cookies in food processor; cover. Process to

form fine crumbs. Transfer to medium bowl. Add butter;

mix well. Press firmly onto bottom of 13x9-inch dish.

Refrigerate 10 min. Meanwhile, beat cream cheese,

sugar and 2 Tbsp. milk in separate bowl with electric

mixer on medium speed until well blended. Add 1-1/4

cups of the whipped topping; mix well. Spread over

crust.



POUR remaining 3 cups milk into large bowl. Add dry

pudding mixes. Beat with wire whisk 2 min. or until

well blended. Add peanut butter; mix well. Spread

evenly over cream cheese layer. Let stand 5 min. or

until thickened. Top with remaining whipped topping;

cover.



REFRIGERATE at least 4 hours before cutting into

pieces to serve. Store any leftover dessert in

refrigerator.



Healthy Living

Save 40 calories and 3 g fat per serving by preparing

with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than

Cream Cheese, fat-free milk, COOL WHIP LITE Whipped

Topping and JELL-O Vanilla Flavor Fat Free Sugar Free

Instant Reduced Calorie Pudding & Pie Filling.



From Kraft

Salted Nut Roll

 

16 ounces dry roasted peanuts

Almond Choclate  Creme Brulee

 

Ingredients:
3 c	Heavy cream
8	Egg yolks
1 c	Granulated sugar
1/2 c	Unsweetened cocoa powder,
	-firmly packed
1/2 ts	Almond extract
3 oz	Bittersweet chocolate,
	-melted
1/2 c	Sliced almonds
1/4 c	+ 4 tsp brown sugar

---

Instructions:
In a medium saucepan over medium heat, heat cream until bubbles start to form around edges of pan.
In large saucepan, whisk together egg yolks, granulated sugar and cocoa.
Slowly add hot cream to yolk mixture, whisking constantly.
Place over medium heat and cook, stirring constantly, 5 to 7 minutes, or until mixture thickens.
Temperature should be approximately 175-180 degrees F on a candy thermometer.
Do not boil.
Remove from heat and add bittersweet chocolate; stir to blend.
Divide mixture evenly among 8 ovenproof 1/2 cup custard or souffle dishes.
Sprinkle almonds over tops, dividing evenly.
Cover and refrigerate 6 hours or overnight.
One hour before serving, place all dishes in freezer.
Just before serving, preheat broiler.
Sprinkle top of each creme brulee with 2 teaspoons brown sugar.
Place dishes under broiler 5 to 6 inches from heat and broil 1-1/2 to 2 minutes, just to carmelize sugar.
Watch carefully, since brown sugar burns easily.
Serve immediately.
Any leftover creme brulee should be refrigerated and eaten within a day.
Hope you like it.

Almond Macaroon Cream 

 

1 pound roasted almonds, ground
1 pound sweet butter
1 pound sifted confectioners' sugar
6 eggs, separated
1/2 pound roasted almonds, chopped
2 tablespoons Frangelico
1 recipe Crème Anglaise
  
  Cream the sugar and the butter. Add egg yolks, Frangelico and ground almonds.
Fold in chopped almonds. Whip egg whites until stiff and fold in. Pour into
buttered mold and freeze.
  
  Run under hot water to release from mold; let sit 15 minutes before serving.
  To Crème Anglaise, add chopped, roasted almonds and Frangelico to taste and
serve with Almond Macaroon Cream.
  
  Crème Anglaise
1/2 quart heavy cream
2 ounces granulated sugar
1 vanilla bean
6 egg yolks
  
  Combine the cream, sugar and vanilla bean in a medium pot just until boiling
point. Temper with the egg yolks. Refrigerate until needed.

Almond Honey Rugelach

 

1  cup butter or margarine, softened 3  oz. cream cheese, softened 1/2  cup honey, divided 2  cups flour 1  teaspoon lemon juice 1  teaspoon ground cinnamon 1  cup finely chopped almonds 1/2  cup dried cherries or cranberries

Directions

Cream butter and cream cheese until fluffy. Add 3 Tablespoons honey and mix well. Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer. Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle. Combine 2 Tablespoons honey and lemon juice; mix well. Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entire surface. Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well. Spread 1/4 of almonds mixture onto circle of dough, stopping 1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wide outer edge toward tip. Gently bend both ends to form a crescent. Place on oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling. Bake at 350°F for 20 to 25 minutes or until golden brown. Cool on racks.

Nut Roll

8 egg yolks
1 cup sugar
1/2 cup graham cracker crumbs
3/4 cup ground walnuts
3/4 cup flour
1 Tsp baking powder
1 orange rind
8 egg whites

Beat yolks with sugar, orange rind until fluffy. Sift together
flour, baking powder. Mix into it the crumbs and walnuts. Blend
into the yolk mixture. Fold in beaten egg whites (soft peak). Bake
in a 17 x 11 flat pan brushed with melted crisco. Line only bottom
with waxed paper, brush this also. Bake 350 degrees - 30 minutes.
Loosen edges and immediately turn out on a towel sprinkled with
powdered sugar. Pull off wax paper and roll up (the wider width).
Cool. Unrol and spread with the following filling:

1 cup crisco
1 cup sugar
1 orange (juice, rind)
1 cup milk
6 Tbsp flour
1 tsp vanilla

In top of double boiler mix the juice, rind, flour and enough milk
to make a smooth paste. Atir inthe rest of the milk slowly and cook
until smooth and thick stirring constantly. Cool. Cream the crisce
and the sugar intil fluffy. Add the vanuilla and the custard. Whip
light and fluffy. TAke out 1 cup of filling, and ad 1 Tbsp cocoa,
USe to frost outside of the roll. Chill both 1 hour.

Macadamia Rollups

1 cup macadamias, coarsely chopped
2 1/4 tablespoons packed brown sugar
2 tablespoons sugar
2 tablespoons unsalted margarine, softened
3 tablespoons ice water
3/4 cup all purpose flour
4 tablespoons frozen unsalted margarine, cut into 12 pieces

Preheat oven to 400F. Cream softened margarine with brown sugar, mix in nuts. Place flour, sugar and salt in a food processor, mix very lightly and add margarine. Process to texture of coarse meal, add water and process until ball is ready to form. Remove and press together. Roll out on a floured surface. Using pot top or inverted pie pan as a pattern, cut dough into 12 inch circle. Cut circle into 12 equal wedges; place 1 tablespoon of nut mixture on wide end of each triangle and roll each up. Tuck in ends; place on oiled cookie sheet, point down. Bake for 10 to 15 minutes, let cool.