Frozen Chocolate "Soufflés"



Prep Time: 10 min

Total Time: 5 hr 10 min

Makes: 8 servings, one "soufflé" each



3 cups milk

1 pkg. (8-serving size) or 2 pkg. (4-serving size each) Chocolate

Flavor Instant Pudding & Pie Filling

2 cups thawed COOL WHIP Whipped Topping

16 Chocolate Sandwich Cookies, chopped (about 2 cups)

8 maraschino cherries



POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk

2 min. Gently stir in whipped topping.

SPOON 2 Tbsp. of the chopped cookies into each of eight 8- to 9-oz.

paper drinking cups. Cover evenly with half of the pudding mixture.

Repeat layers. Cover with foil.

FREEZE 5 hours or until firm. Remove from freezer about 15 min.

before serving. Let stand at room temperature to soften slightly.

Peel away paper to unmold onto dessert plates. Top each with a

cherry. Store leftovers in freezer.

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Banana Split Cake



Prep Time: 15 min

Total Time: 5 hr 15 min

Makes: 24 servings, one piece each



1-1/2 cups Graham Cracker Crumbs

1 cup sugar, divided

1/3 cup butter, melted

2 pkg. (8 oz. each) Cream Cheese, softened

1 can (20 oz.) crushed pineapple, drained

6 medium bananas, divided

2 cups cold milk

2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie

Filling

2 cups thawed COOL WHIP Whipped Topping, divided

1 cup Chopped Pecans



MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto

bottom of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on

medium speed until well blended. Spread carefully over crust; top

with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into medium bowl. Add dry pudding mixes. Beat with wire

whisk 2 min. or until well blended. Gently stir in 1 cup of the

whipped topping; spread over banana layer in pan. Top with remaining

1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours.

Slice remaining 2 bananas just before serving; arrange over dessert.

Store any leftover dessert in refrigerator.

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Triple Berry Cheesecake Tart



Prep Time: 15 min

Total Time: 3 hr 30 min

Makes: 10 servings



1-1/4 cups finely crushed NILLA Wafers (about 45 wafers)

1/4 cup (1/2 stick) butter, melted

1 pkg. (8 oz.) Cream Cheese, softened

1/4 cup sugar

1 cup thawed COOL WHIP Whipped Topping

2 cups mixed berries (raspberries, sliced strawberries and

blueberries)

3/4 cup boiling water

1 pkg. (4-serving size)Brand Lemon Flavor Gelatin

1 cup ice cubes



MIX wafer crumbs and butter in small bowl until well blended. Press

onto bottom and up side of 9-inch tart pan. Place in freezer while

preparing filling.

BEAT cream cheese and sugar in large bowl with electric mixer on

medium speed until well blended. Gently stir in whipped topping.

Spoon into crust. Arrange berries over cream cheese filling. Cover

and refrigerate.

STIR boiling water into dry gelatin mix in medium bowl 2 min. until


completely dissolved. Add ice cubes; stir until ice is completely

melted. Refrigerate about 15 min. or until slightly thickened

(consistency of unbeaten egg whites.) Spoon gelatin over fruit in

pan. Refrigerate 3 hours.

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Frozen Lemonade Squares



Prep Time: 20 min

Total Time: 4 hr 20 min

Makes: Makes 9 servings, one square each.



18 squares Low Fat Honey Grahams, finely crushed (about 1-1/4 cups

crumbs)

1/3 cup margarine or butter, melted

1 qt. (4 cups) frozen vanilla yogurt, softened

1 can (6 oz.) frozen lemonade concentrate, thawed

1/2 cup thawed COOL WHIP LITE Whipped Topping



MIX graham crumbs and margarine. Press firmly onto bottom of 9-inch

square pan.

BEAT yogurt and lemonade concentrate in large bowl with electric

mixer on medium speed until well blended. Spread over crust.

FREEZE 4 hours or until firm. Cut into squares. Top each square with

a dollop of whipped topping. Garnish with fresh mint sprigs and lemon

slices, if desired. Store leftover dessert in freezer.

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Kelly in IL