Apple-Pear Crumble Pie

Recipe & picture courtesy of Kraft Foods

Prep Time: 40 min
Total Time: 1 hr 15 min
Makes: 10 servings

• 3/4 cup crushed NILLA Wafers (about 24 wafers)
• 1/4 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) butter, melted
• 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 2 large baking apples, peeled, sliced
• 1 large fresh pear, peeled, sliced
• 1/3 cup granulated sugar
• 1/4 cup flour
• 1/2 tsp. ground cinnamon
• 1-1/4 cups thawed COOL WHIP Whipped Topping

1. Preheat oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside.
2. Place pie crust in greased 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.
3. Bake 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftover pie in refrigerator.

**Personal Review: No Review Yet**

Buckeye Bars

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 25 servings

• 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

1. 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.
2. 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.
3. Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

**Personal Review: No Review Yet**

Caramel Apple Cobbler

Recipe & picture courtesy of Rachael Ray

SIX SERVINGS
Prep Time: 15 min
Bake Time: 1 hr (plus cooling)

• 8 apples-peeled, cored and cut into 1/2-inch-thick wedges
• 1/2 cup heavy cream
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 1/4 cup brandy
• 1 1/2 sticks (6 ounces) plus 2 tablespoons unsalted butter, chilled
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon salt
• 1 1/2 cups flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans, toasted
• 2 cups whipped cream, for serving

1. Preheat the oven to 375°. Grease a 9-by-13-inch baking dish; add the apples. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
2. In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon. Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
3. Scatter the topping over the apples and bake until golden, 1 hour. Let cool for 10 minutes. Serve with the whipped cream.

**Personal Review: No Review Yet**

COOL ‘N EASY Strawberry Pie

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 6 hr 40 min
Makes: 8 servings, one piece each

• 2/3 cup boiling water
• 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
• Ice cubes
• 1/2 cup cold water
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
• 1 cup chopped fresh strawberries
• 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
• 1 cup sliced strawberries

1. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
2. Add whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
3. Refrigerate 6 hours or overnight until firm. Top with sliced strawberries. Store leftovers in refrigerator.

**Personal Review: No Review Yet**

Deep-Dish Apple Cobbler

Recipe & picture courtesy of Good Housekeeping

Prep Time 30 minutes
Cook Time 43 minutes
Total time 73 minutes
Serves 12

• 1 cup(s) all-purpose flour
• 1 1/2 teaspoon(s) baking powder
• 1/4 cup(s) (plus 1 tablespoon) sugar
• 3 tablespoon(s) cold butter or margarine, cut into 1/2-inch pieces
• 1/2 cup(s) (plus 1 tablespoon) heavy or whipping cream
• 1/8 teaspoon(s) ground cinnamon

Apple Filling:

• 1 lemon
• 2 1/2 pound(s) (5 to 7 medium) Granny Smith, Golden Delicious, and/or Gala apples, peeled, cored, and cut into 1/2-inch-thick wedges
• 1/3 cup(s) sugar
• 2 tablespoon(s) cornstarch
• 1/8 teaspoon(s) salt

Prepare Cobbler Crust:

1. In medium bowl, combine flour, baking powder, and 1/4 cup sugar. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Add 1/2 cup cream and stir with fork until dough comes together.
   Gather dough into ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll dough into 9-inch round. Slide waxed paper onto cookie sheet and refrigerate dough until ready to use. In cup, mix cinnamon and remaining 1 tablespoon sugar; set aside.
2. Preheat oven to 400 degrees F.

Prepare Apple Filling:

1. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, toss lemon peel and juice with apples, sugar, cornstarch, and salt. Transfer apple mixture to 9 1/2-inch deep-dish glass or ceramic pie plate. Cover with waxed paper and cook in microwave oven on High 8 minutes or until apples are fork-tender, stirring well halfway through cooking.
2. Immediately, while filling is hot, remove dough round from refrigerator and, with the help of the waxed paper, invert dough over apple mixture. Peel off paper. Cut 4-inch X in center of round; fold back points to make square opening. Brush dough with remaining 1 tablespoon heavy cream; sprinkle with cinnamon-sugar.
3. Bake pie 35 to 40 minutes or until filling is bubbling in center. If crust is browning too quickly, loosely cover pie with foil after 25 minutes. Cool pie on wire rack.

**Personal Review: No Review Yet**

Peanut Butter-Chocolate Stuffed French Toast with Jam Syrup

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 20 min
Cook Time: 10 min

• 1/2 cup peanut butter
• 8 slices bread
• 1/4 cup mini chocolate chips
• 1/2 cup milk
• 3 large eggs
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract
• Pinch salt
• 2/3 cup grape jam or jelly
• 1 tablespoon butter
• Whipped cream, for serving

1. Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips among 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
2. In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
3. In a small saucepan, cook the jam and 3 tablespoons water over low heat, stirring occasionally, until warm and smooth.
4. In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

**Personal Review: No Review Yet** 

Iced Maple Cream with Berries

Recipe & picture courtesy of Bon Appétit

6 servings
Prep: 20 minutes
Total: 6 hours 20 minutes (includes freezing time)

An incredible frozen treat that doesn’t require an ice cream maker. Serve with crisp butter cookies.

• 3 large egg yolks
• 3/4 cup chilled whipping cream, divided
• 1/3 cup pure maple syrup
• 1/4 teaspoon maple extract
• 2 tablespoons raspberry jam
• 3 cups mixed berries (such as blackberries, raspberries, and blueberries)

1.  Whisk yolks, 1/4 cup cream, and syrup in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 175°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 3 minutes.
2. Whip remaining 1/2 cup cream and maple extract in large bowl to soft peaks. Fold whipped cream into yolk mixture. Cover and freeze maple cream until firm, at least 6 hours or overnight.
3. Whisk jam in medium bowl to loosen. Add berries; toss to coat and let stand 15 minutes. Spoon berry mixture into dishes; top with maple cream.

**Personal Review: No Review Yet**