Raspberry Summer Sensation
Prep Time: 15 min
Total Time: 3 hr 30 min
Makes: 12 servings, one slice each
| | | 1 pt. (2 cups) raspberry sorbet, softened | | 1 cup cold milk | | 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling | | 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed | | 1 cup raspberries | | |
| LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer. Freeze 10 min. | | POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; spread over sorbet layer in pan. | | FREEZE at least 3 hours or overnight. When ready to serve, invert pan onto serving plate; remove and discard foil. Top dessert with raspberries. Let stand 10 to 15 min. to soften slightly before cutting into slices to serve. Store any leftover dessert in freezer. | | | No-Bake Raspberry-Lemon Bars  Prep Time: 15 minTotal Time: 4 hr 10 minMakes: 20 servings, 1 bar each | | | 2 pkg. (6 oz. each) fresh raspberries (about 2-1/2 cups), divided | | 6 NABISCO Grahams, crushed | | 2 Tbsp. butter or margarine, melted | | 2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened | | 1 jar (7 oz.) JET-PUFFED Marshmallow Creme | | 1 Tbsp. lemon juice | | |
| REMOVE 20 of the raspberries for garnish; refrigerate until ready to use. Mix graham crumbs and butter until well blended; press firmly onto bottom of 9-inch square pan. Refrigerate until ready to use. | | BEAT cream cheese, marshmallow creme and lemon juice with electric mixer on medium until light and fluffy. Stir in remaining raspberries; spread evenly over crust. | | REFRIGERATE at least 4 hours. Cut into 20 bars. Top each bar with 1 of the reserved raspberries just before serving. Store in tightly covered container in refrigerator. | | |
Lemon-Berry Crush Smoothie
Prep Time: 5 min
Total Time: 5 min
Makes: 4 servings, 1 cup each
| |
| 1-1/2 cups cold fat free milk | | 1-1/2 tsp. CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix | | 1 cup vanilla low-fat yogurt | | 1 cup fresh or frozen blueberries | | 1 cup ice cubes | | |
| PLACE all ingredients in blender; cover. Blend on high speed until smooth. | | SERVE immediately. | | | | Strawberry Freeze
Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 16 servings
| |
| 12 CHIPS AHOY! Real Chocolate Chip Cookies | | 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened | | 1/2 cup sugar | | 1 can (12 oz.) frozen berry juice concentrate, thawed | | 1 cup crushed strawberries | | 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed | | 2 cups strawberries, halved | | |
| ARRANGE cookies in single layer on bottom of 9-inch springform pan; set aside. | | BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add juice concentrate, beating well after each addition. Stir in crushed strawberries. Add whipped topping; stir with wire whisk until well blended. Pour over cookies in pan. | | FREEZE 6 hours or until firm. Remove from freezer; let stand in refrigerator 15 min. to soften slightly. Top with the halved strawberries just before serving. Store leftover dessert in freezer. | | | |
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