Easy, Creamy Deliciousness

Chocolate Ribbon Pie
(kraftfoods.com)

I love this because it's so easy and only needs a few ingredients!

Ingredients:

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

2 Tbsp. sugar

2 cups plus 1 Tbsp. milk, divided

1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

1 Oreo Pie Crust (6 oz.)

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

Directions:

Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until well blended. Stir in half the COOL WHIP; spread onto bottom of crust.

Beat pudding mixes and remaining milk with whisk 2 min. (Mixture will be thick.) Pour over layer in crust.

Refrigerate for two hours or until firm. Top with remaining Cool Whip and 2 Tbsp. shaved chocolate just before serving.

Tie (if not winner) for "World's Best Brownies

Chocolate Surprise Brownies
(from Tiffany R.)


I thought I had already had the best brownie in the world, but then Tiff made these sweet little pieces of heaven for one of our wifia lunches, and now I'm not so sure... =)

What makes these brownies so amazing? Well, look at what's in them!

Brownie mix with Hershey's syrup added, and Three chocolate (with toffee pieces) bars!!

Mix the brownie mix as directed. Spread half on the bottom of the pan.

Then place the whole chocolate bars on top of the batter

That's a ton of chocolate, folks!

Then top with remaining batter. Bake as directed. Cool. Cut. Be amazed.

Brownies and Cheesecake in One!!

Peanut Butter Cheesecake Brownie Babies
(kraftfoods.com)

Mmmm... Chewy chocolately goodness with a peanut butter cheesecake surprise in the center!

When I saw these in my Kraft magazine, I just Had to try them! The ones on the website are prettier than mine... I ended up having too much batter and This happened...

Oops!

Don't worry though, this shouldn't happen to you. This happened because I made brownies from scratch instead of using a mix, and ended up with too much batter. =)

Ingredients:

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

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

1/3 cup sugar

1 egg

1/4 cup peanut butter

1/2 tsp. vanilla

1-1/2 cups thawed COOL WHIP Whipped Topping

20 maraschino cherries

Directions:

Heat oven to 350ºF.

Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.

Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.

Serve topped with COOL WHIP and cherries.

Strawberry Goodness

Layered Strawberry Cheesecake Bowl
(from kraftfoods.com)


Ingredients:

3 cups sliced fresh strawberries
3 Tbsp sugar
2 pkg (8 oz each) Neufchatel Cheese, softened (I used cream cheese, because I couldn't find the other)
1.5 cups cold milk
1 pkg (3.4 oz) Instant Vanilla Pudding
2 cups thawed Cool Whip, divided
2 cups frozen pound cake cubes (1 inch)
1 square Baker's Semi Sweet Chocolate

Directions:

1. Combine berries and sugar. Refrigerate until ready to use.

2. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk.

3. Add pudding mix, mix well.

4. Blend in 1.5 cups of Cool Whip. Spoon half into 2.5 qt. trifle bowl.

5. Top with cake, berries and remaining cheese mixture. Refrigerate 4 hours.

6. Melt chocolate, drizzle over dessert. Top with remaining Cool Whip.

7. If you like, you can dip some extra berries in chocolate and use them to garnish the top.

Enjoy!

Chocolate Peanut Butter Bars

This recipe is from kraftfoods.com
You'll notice that they call them a different name than I have called them on here, but it has to do with a certain, evil, "B" word, associated with Ohio State, and we just don't say that word in our house... =)

What You Need

1/2 cup (1 stick) butter, softened

3/4 cup crunchy peanut butter

22 NILLA Wafers, crushed

2 cups powdered sugar

1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)

3 squares BAKER'S Semi-Sweet Chocolate

Make It

LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.

REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Crazy Good Crackers

Saltine Cracker (Heath) Bark
(cooks.com)

This isn't a new recipe by any means, and many of you have probably had these before - they are the BEST way to eat a saltine cracker any day, in my opinion! It's a super easy recipe that I think Everyone should know! =)

Ingredients:

1.5 packages (sleeves) of saltine crackers
1/2 cup brown sugar
1/2 cup butter
12 oz of semi sweet chocolate chips
Chopped nuts (optional, but if you use nuts, I recommend salted peanuts

Directions:

Like I said, this is a pretty easy recipe, and really doesn't require pictures, I was just in the mood, so here are some pictures to go with the steps:

1. Preheat oven to 400.

2. Cover a baking sheet with foil and grease it. Arrange the crackers in rows on the foil. The crackers don't fit the pan exactly, so there is usually room left on two sides - I roll up the foil to the edge of the crackers to keep the coating in later.


2. In a small saucepan, melt the butter and sugar on medium heat. When it comes to a boil (don't stir it), let it boil for 2 minutes. It will look like this:


3. Immediately pour the boiling mixture over the crackers, spreading it around with a spatula. You need to work fairly quickly as it will start to thicken up as it cools.


4. Put the tray in the oven for about 2.5 minutes (the mixture will be bubbly and the crackers will be lightly browned).

5. As soon as you take them out, sprinkle the chocolate chips all over the hot crackers.

6. Put the tray back in the oven (that is Turned Off) to melt the chocolate for about one minute (just until the chocolate chips are shiny).

7. Spread the melted chocolate chips evenly over the crackers.

8. Place in the fridge to cool. Break into pieces and serve.

A match made in Heaven... cream cheese and chocolate

Chocolate Bliss Cheesecake
(kraftfoods.com)

Ingredients:

18 Oreos, crushed (about 1.5 cups)
2 Tbsp. butter, melted
3 pkgs (8 oz each) cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) Bakers semi sweet chocolate, melted and cooled slightly
3 eggs

Directions:

Preheat oven to 325 if using a silver 9 inch springform pan (or 300 if using a dark nonstick pan). Mix cookie crumbs and butter, press into bottom of pan.

Beat cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low after each addition until well blended. Pour over crust.

Bake for 55 minutes to one hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate 4 hours or overnight. Store in fridge.