PHILLY Shrimp Cocktail Dip



Prep Time:10 min

Total Time:10 min

Makes:3 cups or 24 servings



2 Tbsp. each 1 pkg. (8 oz.) Cream Cheese, softened

3/4 lb. cooked shrimp, chopped (2 cups)

3/4 cup Cocktail Sauce

1/4 cup Shredded Parmesan Cheese

2 green onions, sliced



SPREAD cream cheese onto bottom of shallow bowl or 9-inch pie plate.

Toss shrimp with cocktail sauce; spoon over cream cheese.



SPRINKLE with Parmesan cheese and onions.



SERVE with WHEAT THINS Snack Crackers.

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Mini New Potato Bites





Prep Time:20 min

Total Time:1 hr 20 min

Makes:15 servings



new potatoes (about 15 potatoes) 4 oz.

(1/2 of 8-oz. pkg.) Cream Cheese, softened

2 Tbsp. Sour Cream

2 Tbsp. Grated Parmesan Cheese

4 slices Bacon, cooked, drained and crumbled

2 Tbsp. snipped fresh chives



PLACE potatoes in large saucepan; add enough water to cover. Bring to

boil. Reduce heat to medium-low; cook 15 min. or until potatoes are

tender.



MEANWHILE, mix cream cheese, sour cream and Parmesan cheese; cover.

Refrigerate until ready to use.



DRAIN potatoes. Cool slightly. Cut potatoes in half; cut small piece

from bottom of each potato half so potato lies flat. Place on serving

platter. Top each potato half with 1 tsp. of the cream cheese

mixture. Sprinkle with bacon and chives.

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Classic Layered Salad



Prep Time:20 min

Total Time:3 hr 20 min

Makes:8 servings, 1 cup each



8 cups chopped iceberg lettuce

1 small red onion, sliced, separated into rings

1 pkg. (10 oz.) frozen peas, thawed

1 pkg. (6 oz.) Smoked Ham, chopped

3/4 cup Mayo Real Mayonnaise

1/4 cup Grated Parmesan Cheese

1 Tbsp. sugar

1 cup Natural Three Cheese Crumbles

2 small tomatoes, chopped



LAYER lettuce, onions, peas and ham in large straight-sided clear

glass serving bowl.



MIX mayo, Parmesan cheese and sugar. Spread over salad to seal;

cover. Refrigerate several hours or overnight.



TOP with cheese crumbles and tomatoes just before serving; toss

gently.

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Shortcut Carrot Cake



Prep Time:30 min


Total Time:1 hr

Makes:18 servings



1 pkg. (2-layer size) spice cake mix

2 cups shredded carrots (about 1/2 lb.)

1 can (8 oz.) crushed pineapple, drained

1 cup Chopped Pecans, divided

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

2 cups powdered sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed



PREHEAT oven to 350F. Prepare cake mix batter as directed on

package, stirring in carrots, pineapple and 3/4 cup of the pecans

until well blended. Pour into 2 (9-inch) square baking pans. Bake 25

to 30 min. or until toothpick inserted in centers comes out clean.

Cool.



MEANWHILE, beat cream cheese and sugar with electric mixer or wire

whisk until well blended. Stir in whipped topping until well blended.



PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the

cream cheese mixture. Carefully place second cake layer on top of

first cake layer. Frost top and sides of cake with remaining cream

cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate

until ready to serve.