Raspberry Cream Pie

Ingredients
1 can (14 oz.) fat-free sweetened condensed milk
1 can (12 oz.) frozen raspberry lemonade concentrate, thawed
1 tub (8 oz.) frozen non-dairy reduced-fat whipped topping, thawed 1 cup fresh or frozen red raspberries, divided
1 Keebler® Ready Crust® Reduced Fat Graham Pie Crust

Directions
1. In large bowl stir together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Sprinkle 1/2 cup of raspberries in crust. Spread lemonade mixture over top. Refrigerate or freeze at least 6 hours or until firm.
2. If frozen, let stand at room temperature for 15 minutes before cutting. Top with remaining raspberries. Store in refrigerator or freezer.

Source: http://www.readycrust.com/

Baker's One Bowl Million Dollar Fudge

1/2 cup (1 stick) butter or margarine
4-1/2 cups sugar
1 can (13 oz.) evaporated milk
3 pkg. (12 oz. each) BAKER'S Semi-Sweet Chocolate Chunks
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
3 cups PLANTERS Chopped Pecans
1 tsp. salt
1 tsp. vanilla

PLACE butter, sugar and milk in heavy 4-qt. saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 5 min., stirring constantly to prevent scorching.
REMOVE from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted. Add remaining ingredients; mix well.
POUR into greased 15x10x1-inch pan. Cool completely. Cut into 60 pieces.

Oreo & Fudge Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Source: www.Kraftfoods.com

Baker's One Bowl Brownies

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into 24 squares. Store in tightly covered container at room temperature.

Clever Corn Bake

1 cup MIRACLE WHIP Light Dressing
3 eggs, separated
2 Tbsp. flour
2 Tbsp. sugar
1/4 tsp. pepper
2 pkg. (10 oz. each) frozen whole kernel corn, thawed, drained (about 3 cups)
1 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
1/4 cup chopped green onions

MIX dressing, egg yolks, flour, sugar and pepper until well blended. Stir in corn, cheese and onions.
BEAT egg whites until stiff peaks form; gently stir into corn mixture. Pour into greased 1-1/2-quart casserole dish.
BAKE at 350°F for 40 to 50 minutes or until knife inserted in center comes out clean.

Source: www.kraftfoods.com

Lemon Pepper Pasta & Asparagus

2 cups uncooked farfalle (bow-tie) pasta (4 oz)
1/4 cup olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
1 lb asparagus, cut into 1-inch pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons lemon juice
1 can (15 oz) Progresso® cannellini beans or 1 can (15 to 16 oz) navy beans, drained, rinsed
Freshly ground pepper, if desired

1. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
3. Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

Substitution: Use fresh lime juice and peel instead of the lemon.
Variation: For tasty Lemon Pepper Pasta and Shrimp, add 1/2 pound cooked peeled deveined shrimp with the beans in step 3. Continue as directed.

Velveeta Salsa Chili Dip

1 lb. (16oz) Velveeta Cheese, cut up
1 can (15 oz) Hormell Chili (with or without beans)
1 cup Taco Bell Home Originals Thick 'N Chuncky Salsa (or your favorite)

Microwave Velveeta, chili and salsa in 1 1/2 qt. microwavable bowl on high for 5 minutes or until Velveeta is melted, stirring after 3 minutes.

Serve with tortilla chips.

Makes 4-1/2 cups.