Monday, May 18, 2009

What You Need

1 pt. (2 cups) raspberry sorbet, softened

1 cup cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 cup raspberries

1. LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 min.

2. BEAT milk and pudding mix in large bowl with whisk 2 min. or until well blended. Gently stir in COOL WHIP; spread over sorbet in pan.

3. FREEZE 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.

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Chocolate Elegance

What You Need

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened

1/2 cup sugar

2-1/2 cups thawed COOL WHIP Whipped Topping, divided

6 squares BAKER'S Semi-Sweet Chocolate, divided

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

1/2 cup cold milk

1/4 cup PLANTERS Sliced Almonds, toasted

Make It

BEAT cream cheese and sugar with mixer until well blended. Stir in 1-1/2 cups COOL WHIP; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap.
MELT 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until well blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.
MICROWAVE remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.
INVERT dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

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