Chocolate Chunk-Banana Bread Mix

what you need Bread Mix 2cups flour 1cup sugar 1cup BAKER'S Semi-Sweet Chocolate Chunks 1/2cup chopped PLANTERS Walnuts 2tsp. CALUMET Baking Powder make it BREAD MIX: Place Bread Mix ingredients in 1-gal. resealable plastic food storage bag; seal bag. Place bag in disposable 9x5-inch foil loaf pan. Place in decorative gift bag. Store at room temperature until ready to prepare bread or give as a gift. TO BAKE BREAD: Heat oven to 350F. Mix eggs, bananas, oil and milk in large bowl until well blended. Add Bread Mix; stir just until moistened. Spray foil loaf pan with cooking spray; fill with batter. BAKE 55 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Store tightly wrapped at room temperature. 1/4tsp. salt To Bake Bread 2eggs 1cup mashed fully ripe bananas (about 3) 1/3cup oil 1/4cup milk

Chocolate-Banana Graham Refrigerator "Cake"

what you need 1pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding 1cup cold milk 1tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided make it BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP and bananas. SPREAD 1 rounded Tbsp. pudding mixture onto each of 20 graham squares. Stack grahams together, then stand on edge on serving platter to make 8-1/2-inch loaf. Frost with remaining COOL WHIP. Crush remaining graham squares; sprinkle over loaf. REFRIGERATE 4 hours. kraft kitchens tips MAKE AHEAD Prepare dessert as directed. Freeze until firm; cover with plastic wrap and store in freezer up to 2 weeks. Thaw in refrigerator 1 hour before serving. 1banana, chopped 11HONEY MAID Honey Grahams, broken in half (22 squares), divided

Strawberry-Swirl Cake
what you need 1pkg. (2-layer size) white cake mix 1pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin 2/3cup BREAKSTONE'S or KNUDSEN Sour Cream make it
HEAT oven to 350F. GREASE and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon. BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely. MIX sour cream and sugar in medium bowl until well blended. Gently stir in COOL WHIP. Place 1 cake layer on plate; spread top with 1 cup of the COOL WHIP mixture. Cover with 1 cup berries and remaining cake layer. Frost with remaining COOL WHIP mixture; top with remaining berries.

2/3cup powdered sugar 1tub (8 oz.) COOL WHIP Whipped Topping, thawed 1-1/2cups sliced fresh strawberries

Banana Split "Cake"

what you need 9HONEY MAID Honey Grahams, crushed (about 1-1/2 cups) 1cup sugar, divided 1/3cup butter, melted 2pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1can (20 oz.) crushed pineapple in juice, drained make it
MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min. BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple. BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.

6bananas, divided 2pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 2cups cold milk 2cups thawed COOL WHIP Whipped Topping, divided 1cup chopped PLANTERS Pecans

Banana Split Pie

what you need 2cups cold milk 2pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding 1HONEY MAID Graham Pie Crust (6 oz.) 1cup sliced fresh strawberries, divided make it
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spread 1-1/2 cups of the pudding onto bottom of crust. TOP with half of the strawberries and the bananas. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over fruit layer in crust. Spread remaining whipped topping over pie to within 1 inch of edge of crust. Drizzle with chocolate sauce; top with remaining strawberries and pecans. REFRIGERATE 3 hours or until set. Store leftovers in refrigerator.

1banana, sliced 1tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 2Tbsp. chocolate syrup 1/4cup chopped PLANTERS Pecans

Lemonade Cheesecake
what you need 1pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened 1tsp. CRYSTAL LIGHT Lemonade Flavor Drink Mix 1/4cup cold fat-free milk make it
BEAT cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing until well blended. STIR in COOL WHIP; spoon into crust. REFRIGERATE 4 hours or until firm.

1tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Ingredients for Ichigo Daifuku (6 pieces) 100g Shiratamako/Mochiko - Glutinous Rice Flour (3.53 oz) 2 tbsp Sugar 95-100ml Water (3.21-3.38 u.s. fl oz) Katakuriko -Potato/ Katakuri Starch (for dusting) 150g Anko - Sweet Red Bean Paste (5.29 oz) 6 Strawberries (15g/0.53 oz per piece).

MILKY BAR BLUEBERRY CHEESECAKE Ingredients

base hobnob biscuits (150g) butter, melted (70g) filling 5 white chocolate milky bar blocks (500g) butter (50g) double cream (200ml) cream cheese (500g) 1 tsp of vanilla essence caster sugar (50g) 1 punnet of blueberries (250g) a few sprigs of mint

Recipe bash the biscuits in a bowl with a rolling pin until it resembles chunky breadcrumbs. mix the butter in with the biscuits and tip into a round loose-bottomed cheesecake tin (20-25cm diameter) and press down filling the bottom of the tin evenly with no gaps (or make 6 individual cheesecakes if you have enough moulds. melt the chocolate, butter and vanilla in a bowl in the microwave. mix the cream, sugar and the cream cheese together until combined and smooth. stir the chocolate mix into the cream mixture. add the blueberries (leaving some for garnish) and beat to crush a few of the blueberries. pour the mix into a cheesecake tin. set in the fridge for at least 4 hours. warm the edges to remove from the tin and serve with some fresh blueberries, additional grated white chocolate and a sprig of mint. serves 6