Lemon-Cream Cheese Cupcakes

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr 34 min
Makes: 24 servings, 1 cupcake each

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (3 oz.) JELL-O Lemon Flavor Instant Pudding
• 1 cup water
• 4 egg whites
• 2 Tbsp. oil
• 1 pkg. (16 oz.) powdered sugar
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 2 Tbsp. lemon juice

1. Heat oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.
2. Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
3. Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

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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.

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Easy Raspberry Trifle

Recipe & picture courtesy of Betty Crocker

Prep Time:15 min
Start to Finish: 4 hr 15 min
Makes:16 servings

• 1 box Betty Crocker® white angel food cake mix
• 1 1/4 cups cold water
• 2 cups boiling water
• 1 box (8-serving size) sugar-free raspberry-flavored gelatin
• 2 packages (10 oz each) frozen sweetened raspberries, thawed
• 3 containers (6 oz each) Yoplait® Original red raspberry yogurt

1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. 
2.  In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.

High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.

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