[SewCrafty]

All of the following recipes come from http://www.kraftfoods.com

COOL 'N EASY ® Pie


Prep Time: 10 min
Total Time: 4 hr 30 min
Serves: 8

Recipe Rating: 4 1/2 stars


Ingredients
2/3 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor

Ice cubes

1/2 cup cold water

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

1 HONEY MAID Graham Pie Crust (6 oz.)


Preparation
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add ice to cold water to make 1 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.

ADD whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust.

REFRIGERATE 4 hours or overnight until firm.


Special Extra: Stir in 1 cup chopped or sliced fresh fruit.

 

[SewCrafty]

Coconut Macaroons

Coconut Macaroons


Prep Time: 10 min
Total Time: 50 min
Serves: Makes 36
Recipe Rating: 5 stars

Ingredients
1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)

2/3 cup sugar

6 Tbsp. flour

1/4 tsp. salt

4 egg whites

1 tsp. almond extract

Whole candied cherries or PLANTERS Almonds (optional)


Preparation
HEAT oven to 325°F.

MIX coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.

DROP by teaspoonfuls onto greased and floured cookie sheets. Press 1 whole candied cherry or whole natural almond into center of each cookie, if desired.

BAKE for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks.


Chocolate Dipped Macaroons: Prepare Coconut Macaroons as directed. Cool. Melt 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on wax paper-lined tray 30 minutes or until chocolate is firm.

 

[SewCrafty]

Orange Chocolate Swirl Cheesecake

Orange Chocolate Swirl Cheesecake


Prep Time: 30 min
Total Time: 5 hr 30 min
Serves: 12
Recipe Rating: 5 stars

Ingredients
1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/4 cup sugar

1/3 cup butter or margarine, melted

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

5 eggs

2 Tbsp. orange-flavored liqueur

1/2 tsp. grated orange peel

3 squares BAKER'S Bittersweet Baking Chocolate, melted, slightly cooled


Preparation
MIX crumbs, 1/4 cup sugar and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake at 325°F for 10 minutes.

BEAT cream cheese and 1 cup sugar with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in liqueur and peel.

STIR melted chocolate into 2 cups of the batter. Pour remaining plain batter over crust. Add tablespoonfuls of the chocolate batter to the plain batter. Cut through batters with knife several times for marble effect.

BAKE at 325°F for 55 to 60 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.


Great Substitute: Substitute orange juice for orange liqueur.

 

[Heather]

Thanks so much Diana!! They all look yummy!! I am making desserts for Easter dinner at my Mom and Dad's, great ideas!:smball:

 

[SewCrafty]

Bunny Cut-Up Cake

Bunny Cut-Up Cake


Prep Time: 1 hr min
Total Time: 1 hr min
Serves: 12
Recipe Rating: 4 1/2 stars

Ingredients
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut, divided

Red food coloring

2 baked 9-inch round cake layers, cooled

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

Suggested decorations, such as licorice, assorted LIFE SAVERS Candies


Preparation
TINT 1/3 cup of the coconut pink using red food coloring.

LEAVE 1 cake whole; cut remaining cake as shown in illustration. Arrange cake on serving tray as shown in illustration, using small amount of the whipped topping to hold pieces together.

FROST cake with remaining whipped topping. Sprinkle centers of bunny's ears with pink coconut. Sprinkle remaining 2 cups white coconut over bunny's head and outer edges of ears.

DECORATE with licorice and candies. Store in refrigerator.


Make it Easy: Use a serrated knife to easily cut cake without tearing.

Tip
How To Tint Coconut
Mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup coconut in a sealable plastic food storage bag. Seal bag; shake until coconut is evenly tinted.

For an interactive video on how to section the cake for assembly go to: http://web.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&wf=9&recipe_id=57450

 

[SewCrafty]

You're welcome!

I'm not a fan of coconut, but they sure look good! :chef:

 

[Patchworkgirl]

I've made the cool and easy pie and it is delicious- very refreshing esp. in the summer on a hot day!

 

[pip]

They all sound so yummy!

 

[mommy2three]

my mom used to make those pies when i was younger, they are soooooo good!! i am actually making that bunny cake for dinner at my sister's house on sunday! will let you know how it turns out. i am also making a sugar-free chocolate cream pie for my step-dad. he is diabetic. i always feel bad he doesn't get to enjoy the sweet stuff....so, i always try to make him something on special occasions.

 

[SewCrafty]

Great tip Carolyn, thanks. Mom only wants me to bring a salad, but maybe I'll make that pie too! We are celebrating my Dad's birthday also (a little late, was March 12th but they were in Florida).

 

[captclearance]

Nice recipes ! Thanks !
Misty that is nice of you to make something for Dad too !!!:bunny: