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HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. BEAT cream cheese, 1 ...
BEAT cream cheese and 2 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP; spread over crust. Top with berries. Beat pudding mixes and 3-1/2 cups milk with whisk 2 min.; pour over berries. REFRIGERATE 4 hours. Spread with remaining COOL WHIP just before serving. Kraft Kitchens tips: HEALTHY LIVING
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar.
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One package of cream cheese, so many possibilities. For premium support please call: 800-290-4726 more ways to reach us
18 graham crackers. 1/2 cup butter, melted. 1 can (20 ounces) crushed pineapple. 1 can (21 ounces) strawberry pie filling. 4 cups mini marshmallows. 16 ounces Cool Whip, thawed
BEAT cream cheese, sugar and vanilla with mixer until well blended. Spread over crust. TOP with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours. Kraft Kitchens tips: SIZE-WISE Sweets can be part of a balanced diet but choose an appropriate portion. HOW TO SOFTEN CREAM CHEESE
HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended.
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